Cobbler with biscuits, peaches and bourbon

Cobbler is a Summer/Autumn dessert with fruits and dough. It is kind of pie but without the pastry on the base. Usually the topping is made of pancake style dough arranged roughly. Today recipe is a little different because instead of dough I used mini buttermilk biscuits/scones (flowery shaped). Peaches for the filling are poached in butter-sugar-bourbon sauce what gave them amazing flavour. On the top is additional oat crust making this dessert even more heavenly. And if you serve it with a scoop of vanilla ice cream you will be in a real heaven. Enjoy!

 

baking porcelain dish 8 x 12 inch (20 x 30 cm)

 

 Dough:

  • 2 ½ cups (400 g) all purpose flour
  • ¼ cup (50 g) sugar
  • 1 ½ teaspoons baking powder
  • ¼  teaspoon salt
  • ¾ cup (170 g) cold butter
  • ¾  cup (185 ml) buttermilk

Filling:

  • 3 pounds (1 ½ kg) fresh peaches – about 15-16 pieces
  • ½ cup (100 g ) dark brown sugar
  • 2 tablespoons butter
  • 2 teaspoons pure vanilla extract
  • ¼ cup (65 ml) Bourbon (whisky)
  • 1 tablespoon corn starch/corn flour

Oat crust:

  • ½ cup (55 g) oat flakes
  • 3 tablespoons butter (melted)
  • 2 tablespoons sugar

 

 

 

Prepare scones/biscuits: in a bowl of a stand mixer mix flour, sugar, baking powder and salt. Add cold butter in pieces and mix just until crumble like mixture. Add buttermilk and mix until smooth, elastic dough. Remove the dough from the bowl and place on a floured surface. Flatten dough into 1 inch (2 cm) thick rectangle. Cut into four even rectangles, stack them all into a pile (one on top of each other) and flatten again into 1 inch (2 cm) thick rectangle. You may help yourself with a rolling pin. Cut out the dough into small (1 ½ inch/3-4 cm in diameter) flowers (or different shapes) with a cookie cutter. Continue until the dough lasts. Place prepared biscuits onto a parchment paper and place to the freezer.

Preheat oven to 400 °F/200°C. Grease baking dish with butter.

Wash fruits, remove pits, cut into eights. Melt the butter on a roasting pan. Add dark brown sugar and heat slowly until dissolved. Add vanilla and bourbon, mix to combine. Add peaches and poach for 10 minutes until tender. Add corn starch, mix until dissolved and remove the pan from the heat. Pour the whole fruit mixture into prepared baking dish. Arrange frozen scones on the top. Brush them with a drop of buttermilk.

In a small bowl mix together oat flakes, sugar and melted butter. Sprinkle the mixture over the top of the dish, between scones and a little onto them.

Put the dish to the preheated oven placing it on the baking sheet (the filling will drip). Bake for 50-55 minutes until the scones are golden brown and filling is bubbling.

Serve warm or cooled, with ice cream or plain.


 

Category: Fruit cakes.

Tags: bourbon, buttermilk, oat, peach, vanilla.

Lavender madeleines with blueberries

Next madeleines or, small French sponges, lightly crunchy outside and fluffy and soft inside. The lavender grows in my garden so I decided to use it and make this herb flavoured cookies. I added fresh fruits what is not very common as usually madeleines do not have any filling. The taste is subtle, good balanced and this is the perfect treat for any tea time afternoon. Enjoy!

 

18 pieces bigger madeleines or 24 standard sized

 

 Ingredients:

  • ½  cup + 1 teaspoon (120 g) butter, melted
  • 1 tablespoon fresh or dried lavender flowers
  • 2 tablespoons (30 ml) lemon juice
  • ½  cup minus 1 tablespoon (90 g) sugar
  • 3 eggs
  • 1 egg yolk
  •  ½ cup + 2 tablespoons (100 g) all purpose flour
  • 6 tablespoons (60 g) almond flour
  • 1 ¼  teaspoons baking powder
  • pinch of salt
  • 100 g blueberries (I used the bigger American type)

 

  • icing sugar for dusting

 

 

 

Melt the butter. Remove from the heat, add lavender and lemon juice. Set aside.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder and salt. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Press 3-4 blueberries into each dough portion if you use the bigger pan (or 2 blueberries if you use the standard/small pan). Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack.

Dust with icing sugar before serving.

 

Category: Cookies.

Tags: blueberry, lavender, lemon.

Layered chocolate cake with panna cotta and cherries

Three layers, all different, all tasty. Chocolate sponge, lemon panna cotta and lots of cherries in jelly. The flavours come very well together. The texture changes in every bite coming from velvety soft sponge, through smooth, silky panna cotta to hard and shaky top. Something like simply but tricky. Something like complicated but easy. Enjoy!

 

spring pan ø 8 inch

 

Chocolate cake:

  • ½ cup + 1 teaspoon (120 g) softened butter
  • ½ cup + 2 tablespoons (120 g) sugar
  •  2 eggs
  • ½ cup + 2 tablespoons (100 g) all purpose flour
  • 2 tablespoons cocoa powder  
  • 2 teaspoons baking powder
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract

 Lemon panna cotta:

  • 4 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoon gelatine
  • 1 ¼ cups (300 ml) whipping cream
  • zest of 1 lemon
  • ½ cup (100 g) sugar
  • ¾ cup + 1 tablespoon (200ml) natural plain yoghurt

Top:

  • 1 pound (450 g) fresh cherries
  • 2 store bought cherry jellies

 

 

Line the bottom of the pan with parchment paper. Preheat oven to 350°F/175°C.

Chocolate cake: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in eggs, one at the time, mix together. Gradually add flour with cocoa powder and baking powder still mixing on medium speed. Add sour cream and vanilla, mix until combined. Spoon the batter into the prepared pan. Bake for 25 minutes (until the skewer inserted into center comes out clean). Cool in pan.

Make lemon panna cotta: place the gelatine in a small bowl and pour over lemon juice. Set aside for 10 minutes. Heat cream and sugar until hot (boiling). Remove from heat and add bloomed gelatine, mix until melt. In separated bowl mix together yoghurt with lemon zest. Stir in the cream mixture and mix until smooth. Pour the mixture over the chocolate cake and place to the fridge.

Remove pits from cherries trying to save the whole shape of fruit. Melt the jelly powder in boiling water using ¾ of the water amount suggested by the manufacturer. Cool slightly but do not let to set. Place cherries over the panna cotta layer and pour jelly over. Place to the fridge for overnight.

The next day remove cake from the fridge, remove from the pan. Place on a serving plate. Store in fridge.


 
 

Category: Layered.

Tags: cherries, chocolate, lemon, panna cotta.

Almond sweet buns filled with wild blueberries

They are traditional Polish sweet buns called ‘jagodzianki’ (what means kind of blueberry maidens). They could be made with different amount of filling depending on baker style. When I as a child bought them in near bakery was quite disappointed if got a huge fluffy bun with several blueberries inside. So my recipe is for thin yet still fluffy dough covering huge load of fruits. Preparing is not very complicated and the effect – amazing. The addition of almonds only makes everything better. Enjoy!

 

20-25 buns

 

Dough:

  • 3 cups 2 tablespoons (500 g) bread flour
  • 4 ½  teaspoons dried yeast
  • ¾  cup (180 ml) lukewarm milk
  • 1/3 cup (70 g) sugar
  • 1 teaspoons salt
  • 1 egg
  • 1 teaspoon pure almond extract
  • 1/3 cup (70 g) butter, melted

Filling:

  • 500-600 g fresh wild blueberries
  • 1/3 cup (70 g) sugar

Top:

  • 1 egg
  • 1 tablespoon milk
  • 2-3 tablespoons sliced almonds

Icing:

  • 2-3 tablespoons blueberry juice
  • ½ cup (80 g) icing sugar

 

 

Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add egg, almond extract and yeast mixture and mix. Mixing on medium speed gradually add butter. Knead with the mixer for about 5-6 minutes then remove from the bowl and knead by hands for further 3-4 minutes until smooth. Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

Line two baking sheets with parchment paper.

Make the filling: in a bowl mix gently blueberries with sugar. Let stand for 15 minutes.

Once dough is ready punch down and divide into half. Roll out one piece to 1/5 inch (5-6 mm) thick piece. Cut off circles 3 inch (7-8 cm) in diameter. Working with one piece at the time roll it out into a thin oval. Place about 2-3 teaspoons of filling in the center then seal the edges – first longer sides then shorter and place each bun on the baking sheet (sealed side down). See the last picture below the text for visual guide. Make in this way all prepared circles then  roll out the second piece of the dough and repeat all steps.

Preheat oven to 350°F (180°C). Let stand sheets with buns in a warm place for 20-30 minutes to puff and rise.

Make egg wash: in a small bowl beat egg and milk. Brush top of each bun. Sprinkle with almonds’ slices.

Bake in batches for 15-20 minutes. Remove from the oven and cool on a wire rack.

Icing: mix blueberry juice and icing sugar until smooth, thick but still liquid mixture. Pour over cooled buns.


 
 

Category: Yeast cakes.

Tags: almonds, blueberries, yeast.

Apricot blackberry pie with thyme and bourbon

Fruit pies are a real ‘must have’ in Summer time. There is plenty of flavour possibilities. Today pie is a combo of apricots and blackberries with a pinch of thyme and a drop of Bourbon. This set gave great, fresh, Summery taste. Thyme and Bourbon are not very intense here but emphasise fruits’ flavours. I made a little different short crust using cold butter. It is more flaky and a little in style of puff pastry. Enjoy!

 

1 tart ø 9 inch

 

Ingredients for the base:

  • 6 oz (180 g) cold butter
  • 4 tablespoons granulated sugar
  • 1 ¾ cups (280 g)  all purpose flour
  • about 6 tablespoon cold water

Filling:

  • 2 lbs (880 g) fresh apricots
  • 7 oz (200 g) fresh blackberries
  • 1/3 cup (70 g) sugar
  • 2 tablespoons corn starch
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons bourbon (or whisky or cognac)

Topping:

  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoons turbinado/raw cane sugar

 

Shortbread base: in the bowl of a stand mixer place flour and sugar. Stir in butter in small pieces and mix until streusel like mixture. Gradually add water (one tablespoon at the time) still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of water you need could vary. Once ready, remove the dough from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make the filling: wash apricots, remove pits, cut into eights. Place in a bowl with blackberries, sugar and corn starch. Shake the bowl to mix them together. Let stand for ½ hour.  

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out flowers (or other shapes of choice) from remaining pastry.

Drain fruits, save the juice. Spoon the fruits into the pan over the pastry. Sprinkle with chopped thyme and bourbon. Place the juice to the saucepan and heat until boiling and starts to thick like custard. Remove from the heat and spoon over the filling. Decorate the top with smaller pieces of pastry.

Beat the egg with milk in a small bowl and brush the top of the pastry with. Sprinkle with turbinado/raw cane sugar. Place the pie in the fridge until the oven is heated.

Bake at 400°F/200°C for 20 minutes then lower the temperature to 350°F/180°C and bake for further 20-25 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: apricots, blackberry, bourbon, thyme.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit