Peach & strawberry Cobbler with Golden Meringue

This happens to be one of my husbands favorite desserts!
I believe it’s because it’s not too sweet.
You see . . . he really doesn’t have a sweet tooth like I do.
That makes life difficult at times.
Therefore . . .
Most sweet things made in this kitchen are given away!
It’s also the reason why there is absolutely NO FAT on his body.
This poses another problem.
Therefore . . . I run!
It’s really good . . . worth the run!
These days, I tend to make desserts in individual ramekins. 
It’s only the 2 of us now . . . so sad!
You can easily make this in a 9×13 pan.
It’s also easy to make . . . I’ll show you.
Today I used Sweet peaches and Strawberries.
I’ve also made this with Raspberries.
You make a delicious syrup with the fruit . . .  on top of your stove.
This would also be yummy over ice cream or over angel food cake with Whipped cream!
 Divide equally in ramekins or use a glass 9×13 pan.
My ramekins are 16 oz…..quite large.  We can share one of these.
The clear one behind is not quite as large. 
Make your Old Fashioned Cobbler top now:
I like to use a pastry blender, but a fork would also work.
Blend the cold butter or shortening into the mixture until it’s quite fine.
Now add the milk, and with fork or spoon . . . blend well.
It will be the consistency of cookie dough.
If it’s too thick add just a bit more milk.
If it’s too thin add just a bit more flour.
Using a spoon or a cookie scoop like I used, form nice balls on top of the fruit mixture.
Like so:
This is optional, but I like to sprinkle the top of the biscuits with turbinado sugar.
You can also use regular sugar and a bit of cinnamon.
Now you are ready to bake.
The recipe says 400 degrees for 25 to 30 minutes.  This is perfect if you are using a 9×13 glass pan.
Since I’m using ramekins, I reduced the heat to 375 degrees for about 25 minutes.
And here you have it!
You can serve this with Whipped Cream, ice cream or eat it just as it is.
Yummy – Good
I made the golden Meringue for the top . . . It puts this dessert over the top good.
Start with 3 room temperature egg whites.
I simply used my hand mixer, but a stand mixer with your wire whip attachment also works.
When the eggs are white and very very fluffy, begin to add your sugar very slowly.
Keep beating . . . . don’t stop.
Once all the sugar is added, continue beating until very, very, very stiff peaks form.
Then add the cornstarch and beat for about 2 minutes more.
The meringue stands to attention!
If your meringue doesn’t salute . . . keep beating!
Put the stiff meringue into a pastry bag with a decorative tip, and pipe it on top of your cooled Biscuit top.
I use my husbands garage torch, but maybe you have a fancy, smancy kitchen torch!
Carefully scorch the top and sides of the meringue until it’s golden and pretty.
brrrrrrrrr  . . . It’s cold here today.  Winter is on it’s way.
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla
2 teaspoons fresh squeezed lemon juice
4 cups sliced peaches/raspberries
*I used 3 cups peaches and 1 cup Sliced strawberries
*This is also delicious with Raspberries instead
3 tablespoons shortening or butter
1 cup all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
*add a bit more if dough is too stiff 


Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Cut shortening or butter into flour, 12 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach – Strawberry mixture. Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream or golden meringue.
Meringue Topping
*This is my favorite meringue, because it will hold it’s shape for piping decorative shapes and can be served cold or scorched using a kitchen torch.
3 egg whites
*room temp whites are best
1 cup sugar
1 teaspoon cornstarch
*I also added 1 teaspoon of meringue powder but it isn’t necessary.
Using a hand or stand mixer fitted with whisk attachment, or beaters; beat egg whites, starting on low speed.  Once whites are soft & very fluffy,  gradually add the sugar. Dont rush this step.  Add the sugar very slowly!  Increase mixer speed to high and beat until very stiff, glossy peaks form.  (about 10 minutes)  Add the Cornstarch and beat for another 2 minutes.
Transfer meringue to a pastry bag and use decorative tips for piping on top of desserts.  Take a kitchen torch and brown the meringue is desired.  (I just use my husbands torch that resides in the garage!)
Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe
Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.
Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.
Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.
  • Sherry - 08/31/2010 - 9:22 am

    I just love each component! The raspberry and peaches, the biscuits, and the meringue top! YummmmmReplyCancel

  • ingrid - 08/31/2010 - 10:31 am

    Great mind, Jonna! 🙂 I like how yours is biscuit-y and the meringue. Mmmmm, good idea!

  • Brandi - 09/07/2010 - 10:12 am

    Those look delicious!!! I need to get me some ramikins. I think they make for such a cute little dessert. Much more adorable then a 9×13.
    It is a good think that I don’t live there anymore…I would weight 500 pounds.ReplyCancel