GMA Recipe: Deen Brothers' Peach Cobbler

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Deen Brothers' Peach Cobbler
From chefs and authors Bobby and Jamie Deen
May 25, 2007

Paula Deen isn't the only one in the family who can cook. She and her sons, Bobby and Jamie, opened the hugely successful and popular The Lady and Sons restaurant in Savannah, Georgia, in 1996, featuring their homestyle Southern cooking. This Deen brothers' peach cobbler recipe is a summer time favorite.

The Deen family finds it hard to choose what to do with ripe summer fruit. Do they make a cobbler or a pie? Cobbler is a little easier, so here's the recipe for one of their favorites. Substitute any ripe fruit for the berries and peaches.

Deen Brothers' Peach Cobbler

Ingredients

2 cups pitted and sliced peaches (about 2 pounds)

1/2 cup granulated sugar

2 tablespoons cornstarch

1 1/2 cups all-purpose flour

1/2 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

3/4 cup heavy cream

Vanilla ice cream (optional)

Directions

1. Preheat oven to 350° F. Grease a 9-inch square baking pan or casserole dish; set aside.

2. In a bowl, toss together the peaches, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined.

3. Spread the fruit mixture in the bottom of the prepared pan. Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45 to 55 minutes or until golden brown on top and bubbling. Let cool for 10 minutes before serving. If desired, serve with ice cream.

Makes 6 servings

Recipe copyright "The Deen Bros Cookbook: Recipes from the Road," by Jamie and Bobby Deen and Melissa Clark. Published by Meredith Books © 2007.