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Peach Cobbler Twist

post #1 of 6
Thread Starter 

I'm looking for new ideas on my Peach Cobbler! I'm looking for new ingredients that can give a twist to my usual peach Cobbler. Anyone?

post #2 of 6

You can try topping it with a bit of quaker oats and 1/2 white  1/2  brown sugar mixed with a little melted butter. This gives a semi crispy tasty different topping. I have tried it and patrons seem to like it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6

Welcome to ChefTalk Orion,

 

 

What about a new type of crust instead of the usual ? Jamie Oliver has a nice one :

http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/3221

Blueberry and peach is  a nice combo.

Peach & basil

Peach & rhubarb

Peach and mango

A combo that tastes very nice is peach and orange zest.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 6

Peach,Pear and Vanilla pod is also tasty

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6

I've tried a combination of Almond Paste mixed with Ouaker Oats, almond Extract, Flour and Butter

Mix like a classic crumb top and Bake in oven. It turns out great.

post #6 of 6

Petals,

 

Very lovely selections.

 

Margaux.

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