COBBLER with peaches in syrup
"A sort of pie" is how the description of Cobbler begins in John Russell Bartlett's Dictionary of Americanisms and it is probably how we would define it. Of course, it would be better to move from words to action and simply enjoy it, perhaps accompanied by some ice cream, just as Abby Fisher suggested in her book. What Mrs. Fisher Knows About Old Southern Cooking was first published in 1881 and is the oldest cookbook ever written by a person who grew up in slavery. Mrs. Fisher gained her freedom at the age of thirty, and even today, more than a century later, we can read her recipes, precise but not overly so, rich in personal and historical memory.
The true origin of the Cobbler is still a mystery, but in the collective memory, it is inextricably linked to life on the road, audacity, and adventure: the gold rush, the conquest of the West, when without looking back, people left their homes to chase the horizon that promised fortune. There was much hope but little space, and this "sort of pie" allowed them to eat precious fruit in those sparsely (or not at all) cultivated lands. We could call it the pioneer's dessert, transcribed for us by those who earned their fortune. A dish full of history that reminds us of how little the place of our origin matters: with strength and courage, we can reach our "west."
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: for a 24-cm baking dish
2 jars of Emilia Food Love Canned Nectarine Peaches
150 g of white flour type "00"
60 g of butter at room temperature
45 g of white sugar
45 g of brown sugar
45 g of boiling water
5 g of baking powder
10-12 fresh raspberries
2 tablespoons of milk
1 tablespoon of brown sugar
Powdered sugar to taste
Cream or vanilla ice cream (optional)
- Start by preparing the dough that you will put on the surface: in a large mixing bowl combine flour, white and brown sugar, a pinch of salt, a pinch of cinnamon, baking powder and softened butter cut into cubes (keep 10 g aside). Knead the dough with your fingertips until it has a consistency similar to wet sand. Pour in the boiling water and quickly knead with a spoon, then set aside.
- Grease the baking dish with butter. Drain the peaches well from their syrup and create a uniform layer in the baking dish. With the remaining butter, create small flakes and distribute them over the peaches, then add the raspberries.
- Preheat the oven to 180 °C in static mode. Using two spoons, take small amounts of dough at a time and distribute them over the fruit. Then, lightly moisten the dough by brushing it with milk and sprinkle with brown sugar.
- Bake for 25-30 minutes, checking occasionally the browning.
- After removing your Cobbler from the oven, let it cool slightly, sprinkle with powdered sugar, and serve warm. If you like, you can enrich it further with some cream or vanilla ice cream.
For an even more original flavor, you can replace the peaches and the raspberries with Emilia Food Love Plums in Syrup. Alternatively, let yourself be embraced by sweetness with our Apricots in Syrups.
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