Perfect Peach Cobbler

When I was buying peaches for my first Alpha Bakers project, I found a great local source for fresh picked peaches – so of course I had to go back for more. This peach cobbler is super easy to make, uses one of my favorite baking ingredients (those amazing candied walnuts from Trader Joe’s) and tastes delicious!

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Filling ingredients:

6 cups ripe peaches, peeled, pitted and sliced into 1/2 inch slices

1 tablespoon fresh lemon juice

3 tablespoons granulated sugar

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla bean paste

1/8 teaspoon nutmeg

1/8 teaspoon sea salt

Topping ingredients:

3/4 cup all purpose flour

3/4 cup rolled oats

1/2 cup brown sugar

1/4 cup granulated sugar

8 ounces (1 stick) butter, cut into 1/2 inch chunks

1/2 cup candied walnuts (or chopped almonds, if you prefer)

2-3 tablespoons almond milk or water

pinch of salt

Directions:

Preheat oven to 350 degrees F.

In large bowl, toss peaches with lemon juice, then add all filling ingredients. Mix thoroughly and set aside to macerate at least 30 minutes. For the topping, place chunked butter in a plastic sandwich bag and place in the freezer for 15 minutes. Combine all of the ingredients in the bowl of a food processor except almond milk and pulse for 30 seconds.  Add chilled butter, then add almond milk one tablespoon at a time until mixture resembles coarse crumbs like this:

cobbler topping

Pour peach filling in a buttered 9 by 9 inch baking dish. Crumble topping evenly over top of peaches. Bake for 25-35 minutes, until peaches are bubbly and topping is medium brown. Cool 30 minutes, then serve warm with vanilla ice cream.

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Soft Pumpkin Chocolate Chip Cookies

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It is almost three weeks since the New Years’ “no more sugar” resolutions and that’s about long enough to go without some tasty bakery treats. The after the holidays pantry is always an assortment of odd holday and Christmas dinner leftover ingredients that I don’t want to save for a year and re use. I know canned goods are suposed to last for years but I am just not a fan of making dinner out of a three year old jumbo can of sweet potatoes. I checked out the far reaches of the pantry today and here were three of my favorite ingredients: Trader Joe’s  canned pumpkin, Ghirardelli mini chocolate chips, and Trader Joe’s candied walnuts, After checking out a couple of recipies online, I adapted one to fit what I had.

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The result is an amazing cookie – puffy, soft and cake-like. Amazing pumpkin flavor and the candied walnuts give it an interesting crunchy sweet texture. You can always skip the walnuts if you are not nuts about nuts…

Ingredients

2 cups all-purpose flour

¾ cups granulated sugar

¼ cup brown sugar

½ cup vegetable oil

1 egg

1 can solid-pack pumpkin

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 teaspoons vanilla bean paste

1 1/2 cups semi sweet mini chocolate chips

1/2 cup candied walnuts

DIRECTIONS

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine sugars, vegetable oil, pumpkin and vanilla. Mix on medium for about 1 minute. Add egg, mixing until just combined.

In a medium size mixing bowl, whisk together flour, baking soda, baking powder, salt, and spices. Reduce speed to low and gradually add the dry ingredients, mixing until combined. Remove bowl from stand and fold in the chocolate chips and walnuts by hand.

Scoop by 1/8 cup onto prepared cookie sheets and place in oven to bake for 10-12 minutes or until the tops are firm and light brown in color. Remove from oven and allow to cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container or refrigerate.