One thing I love about summer in Southern Ontario is the abundance of local veggies, fruit and berries. Drive in any direction just beyond the busy borders of Toronto and you’ll be pulled this way and that; blueberries here, strawberries there, asparagus, sweet corn… And peaches. You can’t forget the peaches. I don’t go to many public events, but one I try to frequent every year is the Niagara Peach Festival. As you can imagine, they have everything peach on offer: jams, chutneys, smoothies, pies, sauces, custards, tarts, ice cream, and of course, piles and piles of fresh, sweet, juicy peaches.
We go through a LOT of fruit at my house, so of course, I bought two large containers of peaches. On our way home, a friend asked me if I planned to make a peach crisp with some of them. I blinked and nodded. And there’s a peach crisp that just came out of my oven.
But I have a confession to make.
I have never made a peach dessert before.
No peach cobbler. No peach pie. No peach tart. Although I did make a mixed fruit pie once and it had peaches in it. Does that count?
Anyways, since I’ve never made any kind of peach dessert, I decided to turn to Pinterest and its amazing search bar. The first recipe to pop up when I typed in “Fresh Peach dessert” was this peach cobbler from Sally’s Baking Addiction. I scanned through the recipe and immediately knew that I wanted to use her filling recipe. I already have an amazing go-to crisp topping (I will share it in the next post!), so I decided to forgo Sally’s cobbler topping and do a mix and match instead.
I honestly don’t think I’ll use another peach filling again. Yeah, I might choose to slice my peaches for a decorative tart instead of dicing, but everything else I’m keeping as is. No need to reinvent the wheel people.
I did take a peek at several other crisp/cobbler recipes (just in case), and noticed that they all had quite a bit of sugar for the filling. Nothing against sugar, but when I have naturally sweet, succulent peaches, I don’t need to heap on the artificial white stuff. Sally only uses 1/4 cup of brown sugar for her cobbler and even that can be toned down if you have super sweet fruit.
It’s nothing fancy, nothing new, just an old-fashioned crisp.
Here are the deets (does anyone even say that anymore?):
- Original Yield: one 9×13 pan, 10-12 people
- Actual Yield: one 9×13 pan, 2 1/2 people for a few days (we’re not sharing!)
- Original Prep Time: 30 minutes
- Actual Prep Time: 25 minutes (I didn’t make her biscuit dough, so the timing is different)
- Original Bake Time: 40-45 minutes
- Actual Bake Time: 41 minutes (different topping, but both crisp and cobbler recipes were calculated between 35-45 minutes)
Comments or notes:
- I can’t make any claims on how the cobbler topping tasted as I didn’t make it.
- I used 8 peaches to fill the pan but could have easily added a couple more.
- I peeled my peaches over the pan to get the juices into the mix.
- Peeling peaches is a lot harder than poaching them, but I didn’t want to bother as my counters were a bit messy and I didn’t have a ton of room.
Verdict: Success!! As mentioned above,I didn’t want the cobbler topping so I only used the filling portion of the recipe. And OMG is it delicious!! The peaches are showcased so well, no other flavours get in the way, and no part of it is overly sweet. Add a scoop of vanilla ice cream on a hot summer evening or enjoy it hot, right out of the oven with a cozy tea in autumn.
**Please note, the recipe for the Peach Cobbler is in no way mine. The views and experiences above are my own and not endorsed/influenced by Sally’s Baking Addiction, the Niagara Peach Festival or any other third party.