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Brigham City Fresh Peach Cobbler Recipe

Georgia is famous for their peaches, but Brigham City, a small town in Northern Utah, grows peaches that rival anything grown in Georgia, or anywhere else in the country for that matter. Brigham City has a huge gathering every year in early September to celebrate. Brigham City Peach Days draws over 75,000 visitors each year where there are parades, dances, concerts, carnivals, and of course food booths serving everything from peach milkshakes to peach pies to peach pork kabobs and burgers with peach chutney. No matter how delicious these dishes are, the peach cobbler is always the most popular, and attendees can plan on a long wait in line to get a taste.
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Unless there’s a trip to Utah planned in September, most will have to prepare a batch of Brigham City Fresh Peach Cobbler at home. The filling is easy to make with the help of a microwave (although those with lots of extra free time can start it on the stovetop); the fresh peaches (hopefully locally grown) are delicious with the flaky crust that is on both the top and bottom of the cobbler. Plan to put the diet on hold for a day or two and serve this “worth-every-calorie” dessert with a scoop of highest quality vanilla ice cream or dairy fresh slightly sweetened whipped cream (no disgusting frozen whipped topping allowed on this classic dessert).

The peaches can be peeled in minutes by placing them in boiling water for one minute, then plunging them in a bowl of ice water.

8 Servings

3/4 to 1 cup brown sugar (depending on how sweet the peaches are)
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
pinch salt
4 tablespoons butter, cut up in small pieces

8 large fresh peaches, peeled, pitted, and sliced, tossed with 2 tablespoons lemon juice

1 batch Basic Sweet Pie Crust
2 tablespoons whipping cream
2 tablespoons cinnamon sugar
  1. Preheat the oven to 350°

  2. In a large microwaveable bowl, mix the brown sugar, flour, cinnamon, nutmeg, and salt; stir in the butter.

  3. Add the peaches and toss to coat.

  4. Microwave on high 5 minutes; stir well and microwave an additional 5 minutes until the peaches are partially cooked and the juices are thickened slightly.

  5. Set aside to cool while preparing the crust.

  6. Roll 2/3 of the pie crust into a rectangle to fit a deep 7" x 11" glass dish.

  7. The crust should be about 1/4" thick.

  8. Place in the dish and pour the peach mixture into the crust.

  9. Roll the remaining 1/3 of the dough out into a rectangle and place it over the filling; tuck it down around the bottom crust.

  10. Using a small knife, make decorative vents in the top of the cobbler, or use small canapé cutters to make shapes.

  11. Lightly brush the top with the cream, then sprinkle with the cinnamon sugar.
  12. Bake for 50-60 minutes, or until the top crust is crisp and golden.

  13. Serve warm with ice cream or whipped cream.

Amount Per Serving (without ice cream or whipped cream)
Calories 396 Calories from Fat 201
Percent Total Calories From: Fat 51% Protein 4% Carb. 46%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 8 g
Cholesterol 21 mg
Sodium 630 mg
Total Carbohydrate 45 g
Dietary Fiber 1 g
Sugars 3 g
Protein 4 g

Vitamin A 15% Vitamin C 10% Calcium 0% Iron 9%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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