I'm thrilled that you all had such fun with August's Bake Off Challenge (see my recipe for it below). From your notes and photos I can tell you put your hearts into it, and your confidence shone through with the variations in fruit and presentation. I truly appreciate the stories around your desserts. A picture may say 1000 words, but when it comes to baking, the story really shows your commitment.
Congratulations to the winner this month: Clarice McGurk. You captured the essence of late summer with your story and your photo, and I like how you were able to customize your cobbler, using tin cans to bake them individually! And Honourable Mention goes to Gillian Fretiag - I'm glad that the cobbler served as the sweet ending to your parents' anniversary dinner - sounds like it was enjoyed by all, and i hope you enjoy the cookbook you'll receive.
And a special shout-out to Alana - it was great to see your entry after we baked together at the CNE, and another big hello to Tina Mitroi who has been following my recipes since before she moved to Canada from Romania. I look forward to seeing your results to the September challenge!
PEACH BERRY COBBLER
Makes 1 8-cup baking dish
Serves 6 to 8
6 cups peeled and sliced fresh peaches
1 cup fresh raspberries
½ cup fresh blueberrie
3 Tbsp + ½ cup sugar, plus extra for cinnamon sugar
¼ tsp ground cinnamon, plus extra for cinnamon sugar
6 Tbsp unsalted butter, melted
2/3 cup milk
2 cups all-purpose flour
2 Tbsp cornmeal
4 tsp baking powder
½ tsp salt
1. Preheat oven to 375 °F (190 °C).
2. Toss the peaches, raspberries and blueberries with 3 Tbsp of sugar and ¼ tsp of the cinnamon and spread on the bottom of an 8-cup baking dish.
3. Whisk the eggs, the remaining ½ cup of sugar, and melted butter together in a large bowl. Whisk in the milk. Sift in the flour, cornmeal, baking powder and salt and stir until combined (the batter will be wet).
4. Spoon the batter over the fruit, leaving a little space between spoonfuls to allow for expansion as the cobbler bakes. Stir a little sugar and cinnamon together and sprinkle this overtop the cobbler.
5. Bake for 35 to 45 minutes, until the peach juices are bubbling and the topping is cooked through (you can lift a piece up to check that it is cooked through).
Serve the cobbler warm with ice cream.
The cobbler will keep, refrigerated for up to 2 days.
From Back to Baking, Whitecap Books, 2011
Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!
by Anna Olson