The sturdier the bread, the better for this simple peach cobbler. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.
12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter or stick margarine, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm)
2 tablespoons turbinado sugar or granulated sugar
How to Make It
Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.
Preheat oven to 350°.
Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.
Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the orange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.
I made this exactly according to the instructions and with the exact ingredients. It was pretty good straight out of the oven, but the bread gets soggy and it's gross when you come back to it later. Won't make it again, I'll be sticking to the pie crust-like cobblers.
I used frozen peaches that I preserved from my summer farm share and sturdy white bread from our Amish Market. This turned out so well. I made a really small version (I had the equivalent of about 2.5-3 peaches), but it was still worth the prep time. I had enough for myself for breakfast today and probably tomorrow, if I can stay away from the leftovers in the meantime.
Ok--did anyone else have a problem when they put cold egg whites into melted butter? It totally congieled (sp?) and created a totaly frustrating mess (the reason for the 4 stars). Next time I will keep the butter aside and pour or brush over the bread prior to the sugar.
Also, don't make the same mistake I did: I was making it for a breakfast treat and knew that I was going to use forzen peaches and had planned to defrost them overnight in the firdge. Well, the package said when baking, use frozen. Yeah...not so much! They were still totally frozen after an hour in the oven. next time, I will defrost and risk the possibility of smushy peaches. The final product is also watery due to the peaches. It is very yummy though and I will absolutely try it again. Also..don;t bother cutting the bread. I will leave them whole and only cut the ones that don;t fit.
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