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Printable recipe below! We're baking the classic cast iron peach cobbler dessert two different ways. If you love a good old fashioned peach cobbler recipe- cast your vote!
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Printable Recipe:
https://kentrollins.com/blogs/dessert/sweet-cornbread-peach-cobbler
https://kentrollins.com/blogs/dessert/crescent-roll-peach-cobbler
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0:00
There is not a more iconic dessert than
0:02
a good cast iron cobbler.
0:04
>> Yeah. And today we are showing you two
0:07
different [music] recipes that we're
0:08
cooking.
0:09
>> My version, the sweet cornbread peach
0:12
cobbler.
0:13
>> And mine is a peach apricot crescent
0:15
roll crust cobbler.
0:17
>> But you got to stick around because we
0:19
got to see who did it best
0:21
>> cuz this is the ultimate cobbler cook.
0:24
[music]
0:26
>> So we're doing things a little bit
0:27
different today in this video.
0:28
Obviously, [music] both Kent and I are
0:30
on camera now, and we're both going to
0:33
be filming our own segment.
0:36
>> Whoa.
0:36
>> So, you're in charge.
0:38
>> Yes.
0:38
>> We don't [music] know what the other one
0:40
is cooking, but at the end of this,
0:43
we're going to have a judge.
0:45
>> Yes.
0:45
>> Pick which one is better.
0:47
>> We do know what we're cooking. We
0:48
[music] just don't know what recipe each
0:49
other is cooking.
0:50
>> Peach cobbler. Let's get after it.
0:52
>> Peach cobbler time. I mean, in the
0:54
summertime, if there was ever a cobbler,
0:56
it was usually always peach in our
0:58
house. And peaches is coming off this
1:01
time of year. I mean, we used to have a
1:02
lot of them fruit trees there. And if
1:04
the grasshoppers didn't get them or
1:06
frost hadn't got to blooms, we would
1:08
make a crop of peaches. Peach ice cream,
1:10
peach cobbler, everything in the world.
1:12
Peach preserves, and peach jelly. But
1:14
these here, I mean, I hope you can see
1:16
them things is tender. All we really
1:19
need to do is just peel them. Now, you
1:21
could put these in boiling hot water and
1:24
you could peel them off a whole lot
1:27
easier, but as ripe as they are, I'm
1:29
just going to peel them just right here
1:31
like you would anything else. Take me a
1:33
little while, so bear with me.
1:39
In this little sauce pot, I got a half a
1:42
stick of butter that's melted in there.
1:44
We're just going to put these in there
1:45
with it. We need to add a little sugar.
1:48
So, we're going to get us about I'd say
1:51
3/4 of a cup somewhere along in there.
1:54
We're just going to let these simmer
1:56
just a little while. They're soft
1:58
enough, but that way they'll break down
2:00
some of that sugar there and it'll make
2:02
just a good thick gel that we need to go
2:04
with it. Hang on. I'll meet y'all at the
2:07
fire.
2:08
>> I'm a ways away from the wagon. You can
2:10
see Kent's kind of in there, so I can't
2:13
hear him, but I can almost guarantee
2:16
he's going to make [music] a dump
2:18
cobbler. Um, he once in a while I've
2:22
seen him make a lattice, but mostly it's
2:23
dump. However, [music]
2:25
because this is a more intense
2:26
competition,
2:28
he may step it up. But my money's on the
2:31
dump cobbler.
2:33
You can see him in there.
2:38
I wonder what he's doing.
2:40
>> Then let's just begin to bowl just a
2:42
little. They have Now we're going to add
2:44
some cinnamon in there cuz I really
2:46
think all cobblers is better with a
2:49
little cinnamon.
2:51
Some ground nutmeg.
2:55
To that, we're going to add a little
2:57
almond extract right here at the last.
2:59
Now that we're pretty close to being
3:01
where we need to be, we need to thicken
3:03
that just a little. I wonder what would
3:05
do that. A little corn starch and water.
3:08
So, we'll add it in there. We'll cook it
3:11
long enough just till it thickens. Then,
3:13
we'll pull it off. Set it aside.
3:17
Thickened up nicely. They have It's time
3:19
to put the batter together. So, we're
3:21
going to start out, I'd say just a
3:23
little of sugar and about the same of
3:26
flour. To that, we're going to add a
3:29
pinch of salt, a little bit of baking
3:30
powder, and a shake of cinnamon.
3:34
Now, to that, we're sort of going to
3:36
eyeball milk accordingly to what we want
3:38
the thickness to be to. I know it's
3:40
going to take at least a cup. So, we'll
3:42
get a cup in there.
3:47
A little bit of vanilla. I had me a
3:50
10-in Dutch oven cuz this is not my
3:52
normal recipe. Sort of cut in half. put
3:54
me a half a stick of butter in there and
3:56
got it warmed up. Let me get it over
3:58
here. We'll set it right there.
4:02
I mean, that right there looks good
4:04
enough to eat, I'm telling you.
4:09
Now, to that, we're going to put the
4:11
batter in there. But then we're going to
4:13
mix it all up together to where it all
4:17
sort of incorporates.
4:20
So, we're going to get this all
4:22
incorporated in there around everywhere.
4:24
I am going to try something a little
4:26
different today that I have never done,
4:28
but I have sort of seen it in places
4:30
that they sort of add this to it. Come
4:33
back around the edges. That's where
4:34
we're going first
4:37
because we're just going to do the edge
4:38
of this the first round. double them
4:40
over
4:44
cuz I want all that batter to rise up
4:46
there really well above that.
4:50
You heard me say I combined a lot of
4:52
fruit. Well, to me, nothing compliments
4:56
a peach cobbler
4:58
like an apricot.
5:04
Now, I don't know if y'all can see that,
5:06
but I sure can. That looks like some
5:08
mighty fine dining. All we got to do now
5:11
is try to cook it without burning it.
5:13
I'll meet y'all at the fire.
5:15
>> Okay. When thinking of what I was going
5:17
to do for my version of a cobbler, over
5:20
the years, we've gotten a lot of emails
5:21
from people saying, "Have you ever tried
5:24
a cornbread cobbler?" And I have not,
5:26
but it sounded good because I love
5:28
cornbread, but I like sweet cornbread.
5:31
So, that's the kind I'm going to be
5:32
using. And I think it's going to be a
5:36
little bit different. I'm going to make
5:38
it where it's super thick batter, where
5:40
it's almost like dollops on top. I think
5:43
that might give me an edge in the
5:44
competition and do something different
5:46
than what I think Kent is going to do is
5:48
just a simple like peachy cinnamon dump
5:51
cobbler. All right, first thing I got to
5:53
do is peel and slice these peaches. Look
5:56
at those fresh peaches.
6:00
M. All right, I'm melting some butter
6:02
here. And now I'm going to add in my
6:06
peaches.
6:09
I've got some brown sugar,
6:11
a little white sugar.
6:15
I've got to have a little sprinkling of
6:17
cinnamon. I may adjust this after I get
6:20
going. And just a touch of nutmeg.
6:23
Nutmeg can be really overpowering, so we
6:25
don't want to go too crazy with that. A
6:27
little bit. I don't want them to turn to
6:28
mush. But what I've done is I've added a
6:32
little cornstarch and cold water and I'm
6:34
going to mix that in because
6:37
that's going to thicken it just
6:39
slightly.
6:41
Am I am I a little bit worried? [music]
6:43
Yeah, that woman is very competitive,
6:46
but she is also a great [music] Dutch
6:48
oven cook on ranches now for a long long
6:52
time. She's always cooked bread and
6:53
dessert. So, I know she is very capable
6:56
of making a cobbler that could beat me.
6:59
Now, she does like her cobbler a little
7:02
more cakey than I like mine. I guarantee
7:04
you that girl knows how to cook [music]
7:07
and uh she's very creative. So, we'll
7:10
just see what happens.
7:12
>> Okay, so you know how I told y'all I'm
7:14
going to do a cornbread topping. It's
7:16
got to be sweet. I'm not doing anything
7:18
fancy. I'm going to use the box and I'm
7:21
using the girl Dolly because it
7:25
specifically says sweet cornbread. So,
7:28
I'll follow the instructions on the box,
7:30
which is one egg,
7:34
some melted butter.
7:36
It's got milk in it, and I don't want to
7:38
use as much milk as it's telling me
7:42
because
7:43
I don't want it like runny like cornb. I
7:46
want or cornbread batter is. I want it a
7:50
little thicker so it's more of a dollop
7:51
when I put it on there. So, we're gonna
7:54
go real light on this and just kind of
7:58
see where we're at. But I think what
8:01
that might do, too, is sometimes when
8:04
you add honey to something, it'll
8:06
caramelize what it's what it's in. So,
8:08
I'm hoping maybe I'll get a little bit
8:10
of a caramelization when it bakes.
8:14
I have never done this recipe before. I
8:16
don't really know what I'm doing, but it
8:18
just had a good It sounded good in my
8:19
head. It seemed like a good idea. You
8:21
guys told me this was good. I should
8:24
have maybe researched more, but I don't
8:27
know. I'm thinking thinking I like that.
8:29
It's a nice like plop on it, right? But
8:33
let's just
8:35
add that all fresh peach. Oh man, this
8:39
is so good. Okay, I'm going to add
8:42
Where'd my brown sugar go? Down here.
8:45
I'm going to add just a little more
8:50
brown sugar.
8:53
Just another sprinkle of cinnamon.
9:00
[music]
9:05
Put a lid on it. And I'm going to meet
9:07
Kent. And we're going to bake these up.
9:20
>> [music]
9:27
>> We don't have a one lit lid lifter and
9:29
I'm not going to share.
9:32
And it's froze up.
9:34
What? What is that's a little You can't
9:37
be doing that. I'm going to look in
9:39
here. Do you want to look?
9:39
>> No. I want to be surprised cuz I think I
9:42
know what it is. I already told the
9:43
people what I thought it was.
9:47
>> What's happening?
9:48
>> Well, it's sort of set up like I want it
9:50
to. So, all that batter has rose up over
9:52
the top. Let me see it.
9:53
>> So, I want to don't want none of them
9:55
peaches to burn on the bottom because
9:57
there's a lot of sugar. And you can see
9:59
that is beginning to gel up. So, we
10:02
fitting to put the finishing touches to
10:04
it.
10:06
>> So, that's the secret weapon.
10:09
Well, you know, I knew you'd be bringing
10:12
your agame, and I need to try every
10:14
trick I ever seen in my life to
10:16
something to come out the winner because
10:18
I was the teacher for so long, but now
10:20
the student is trying to take my throne.
10:24
Remember them leftover apricots we had?
10:26
Chopped them up really good, added a
10:28
little sugar with them. We're just going
10:29
to sprinkle just a little of them cuz I
10:31
want some of them on top. A peach and a
10:34
apricot, they go so well together.
10:38
So, here comes the crescent roll. And
10:41
folks, they got hot. They did.
10:45
So, we're going to let that brown up
10:47
just a little and then we're going to go
10:48
back and we're going to add the rest of
10:50
these apricots to it. Little cinnamon,
10:52
little sugar. Hey, I think it's a
10:53
winner.
10:54
>> Okay, I'm just checking mine and it did
10:58
all kind of melt together, which is
11:00
fine. It's getting a little brown, but I
11:03
think it's still
11:05
Well, it's setting up a little bit. Just
11:08
needs to give it a little more. [music]
11:23
[music]
11:32
>> [music]
11:37
>> Okay, before [music] we do go to the
11:39
judging,
11:40
>> yes,
11:40
>> let's try each others.
11:41
>> I would be honored to try yours. Okay.
11:43
>> Okay.
11:52
I like um I love the consistency of a
11:55
crescent roll. Yes.
11:57
>> Okay. Let me try mine.
11:59
>> I like the crust you have there.
12:00
>> Do you really?
12:01
>> Mhm. Especially when you put some goo
12:03
back on it. Cuz to me, it was just a tad
12:05
too dryish before you had any goo on it.
12:08
>> You need to scoop it more.
12:14
>> See, I like that ooey gooey cakeiness in
12:17
there.
12:19
Let's do a little dancing.
12:23
So is good to have cobbler time. Yes, it
12:25
is.
12:34
[music]
12:39
Well, Mr. Hooker, today I have prepared
12:42
for you a peach apricot cobbler. It's
12:46
got them things out of a can called a
12:47
croissant to add to the crust. I hope
12:50
you enjoy. When you blend the flavors of
12:52
peach and apricot, they go really well
12:55
together.
12:57
I would ask that you taste the cobbler
12:59
before you ever taste the ice cream.
13:03
Wow.
13:06
I haven't heard of such things, but
13:08
we're going to give it a good honest
13:10
tasting
13:13
because I am an honest judge.
13:24
Very nice. Very nice.
13:27
Let me have one more just to make sure.
13:29
>> I understand.
13:34
>> I've judged many things and I've never
13:36
had peach cobbler.
13:38
>> She barking at
13:39
>> Lou. Here's Tim talking. Quit. It's
13:42
okay. You sit there and be quiet. I can
13:44
honestly say I've never had peach
13:46
[laughter] cobbler with croissants.
13:50
>> Crescent rolls.
13:51
>> Crescent rolls. Okay. Okay. But it's
13:54
nice. It's very nice. Is there any rum
13:57
in that?
13:58
>> No. No. There is some ground nutmeg,
14:00
little vanilla, cinnamon, uh but no
14:03
liquor.
14:04
>> Okay. We don't need any bribery on my
14:07
bench. [laughter]
14:09
>> Judge, your honorable Darren, Mr.
14:13
Esquire Hooker.
14:15
>> Yes, ma'am.
14:16
>> I have uh prepared for you a sweet
14:20
cornbread topped cobbler.
14:24
>> Wow.
14:24
>> For your enjoyment. And might I say,
14:26
you're looking very
14:29
>> Oh. Oh, okay.
14:30
>> Very nice today.
14:32
>> Yes.
14:33
>> What [laughter] going on there?
14:37
>> All right.
14:37
>> And make sure you get like the gooey
14:39
peachy stuff.
14:46
Oh,
14:51
>> gooey stuff. Yes.
14:52
>> And then and you have to get the the um
14:54
I have topped it with a homemade whipped
14:57
cream.
14:58
>> Well, mine had homemade ice cream.
15:00
>> I chose the whipped cream route because
15:02
I actually made the whipped cream. I
15:04
didn't go to a store and just buy some
15:06
old off-the-shelf ice cream. I put my
15:09
heart and soul into the topping.
15:12
>> That is very nice. The court does
15:13
appreciate heart and soul.
15:16
>> I could tell you this will be a
15:18
difficult decision on my bench for sure.
15:22
>> Should we hold hands?
15:24
[laughter]
15:26
>> You know, in knowing being a judge with
15:29
such fine people and always enjoying
15:31
your company, I knew this would be
15:33
difficult. But I must say, Kent,
15:36
>> this sure is good.
15:39
>> Is that your final verdict?
15:41
>> Dang it.
15:41
>> I think so. [cheering and applause]
15:44
>> Good job.
15:46
>> You're sleeping outside tonight.
15:48
[laughter]
15:50
>> Autograph.
15:56
>> You are not fans to us. You are family.
15:58
We appreciate each and every one of we
16:00
do. Be sure you take you take a chance
16:02
at both of these cobbers. Get in the
16:04
backyard, get the kids, get everybody
16:06
out there, invite the neighbors over
16:07
because it's about sharing food and
16:09
sharing it with friends and family. But
16:11
as always and with great pride and
16:13
honor, I tip my hat to all our
16:15
servicemen and women and all the
16:17
veterans that have kept that old flagger
16:18
flying over camp. No matter where we be,
16:20
we commend you all and we lift you up in
16:22
prayer daily.
16:25
God bless you each and everyone and
16:26
we'll see you down the cobbler cooking
16:28
trail.
16:34
>> [music]
16:35
>> Okay, so I was really bummed about how
16:37
my cobbler turned out. It wasn't exactly
16:40
how I envisioned [music] it, so I wanted
16:41
to make it again. And this time, I did
16:44
the peaches the same way. I made the
16:47
cornbread exactly like the box says. I
16:49
did end up adding all of the milk and
16:52
then I put that in a cast iron skillet,
16:55
poured the batter in there, and then I
16:56
topped it with the peaches and the
16:58
juice, [music] and then I just baked it
17:00
that way. It came out um I don't want to
17:04
I didn't bake it like all the way
17:06
through like you would a cornbread
17:08
because I wanted still some of that goo.
17:09
So, you you want to cook it about like
17:12
3/4 of the way done so it still [music]
17:13
has some of that sponginess. And then as
17:16
it came out, I dri drizzled it with some
17:18
honey. and then cinnamon. And now we're
17:21
going to try it again. Okay.
17:22
>> So, I will tell you right off the bat,
17:25
this looks better than yesterday. Yeah.
17:26
>> And uh I'm just going to taste the
17:28
batter first cuz I want to just
17:30
>> We going to have it all.
17:31
>> No, I just want to taste this without
17:32
one little peach in there. Maybe two.
17:36
>> Oh, and I did top it with some sliced
17:38
peaches just for presentation.
17:40
>> Now, that is worth keeping.
17:41
>> Is it better?
17:42
>> Yes, ma'am.
17:44
>> Is it like Could it have beat yours
17:46
better?
17:46
>> It been real close.
17:48
>> Really? Yes, ma'am.
17:49
>> I kind of want to take it back to the
17:51
judging panel.
17:55
>> So much better. You still get a little
17:57
crunch, but you get that goo like this
17:59
right here. That's what you're after.
18:04
>> What's different about this is the
18:06
consistency because you get that kind of
18:09
um graininess that that cornbread has.
18:12
>> But it's different.
18:14
>> Yeah. I didn't eat but half a bite of
18:15
yours yesterday, but I'm already
18:17
enjoying this.
18:17
>> Yeah, this is better. This is not cooked
18:20
through as much.
18:21
>> This is a keeper for sure. Good job.
18:24
>> Little ice cream.
18:24
>> Uh-huh.
18:32
>> What is this? $20.
18:33
>> Did you not see that? [laughter]
18:41
>> Brabbing. That's right.
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