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Food

July 30, 2010

For a Sweet, Citrus Sensation, Try Cooking Light Magazine’s Blueberry-Peach Cobbler

blueberry_peach_cobbler.jpgLove blueberries. Love peaches. But together? I’d heard of this combination before in muffins and breads, yet still wasn’t sure about the end result. The Blueberry-Peach Cobbler recipe in Cooking Light magazine‘s July 2010 issue sounded interesting enough, and since August is National Peach Month I figured why not?

The most challenging part was cutting the recipe–and by that I mean doing a little math to reduce the amounts of ingredients–to accommodate the peaches I had on hand. They weren’t too ripe, which was ideal because those hold up better when cooked.

There were a few things I didn’t have, but thanks to some quick tips from another food magazine and a little Googling, I made the necessary substitutions. Since I never seem to use an entire quart of buttermilk before it expires, I was hesitant to buy more at the grocery store. Instead, I made do by mixing milk and white vinegar as recommended by Eating Well magazine‘s May/June issue.

The final ingredient I needed to pull off the cobbler was turbinado sugar. I had searched in vain for it in the baking aisle at the store, then apparently forgot about it until I had already sliced the peaches and started mixing the flour and sugar. A quick trip down the information superhighway, and I learned that light brown sugar was the perfect substitute because of its molasses content–much like turbinado sugar.

After an hour at 375 degrees, the cobbler was ready, and my kitchen was filled with the delicious aroma of peaches and blueberries. I let it cool before digging in, and I was surprised that the taste fluctuated between a little sweet and a little tangy. Two somewhat unlikely ingredients called for by Cooking Light could have been responsible.

According to the magazine’s test kitchen, the addition of salt heightens the sweetness of baked goods, while the acidity of lemon juice makes flavors more robust. The recipe called for drizzling the sliced peaches with fresh lemon juice and tossing them (which I seriously questioned). 

Despite all of my doubts about fruit combinations and ingredient interactions, the Blueberry-Peach Cobbler was a delicious twist on an old favorite. Next time I’ll have plenty of peaches on hand to make the full 12 servings. But for now, I’ll happily eat my words.



About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.