Jam, Jelly, Pies & Preserves
Summer fruits give way to fall harvest, and our chef’s find ways to preserve the carefreeness of summertime with a road trip to Garden Hour Orchards of Smithsburg, MD. A truck load of peaches later, they make quick work of canning, jellying, and preserving at the peak of ripeness bushels of peaches to carry us through the cold winter months. As a special treat Executive Chef Shannon Shaffer offers his recipe for a piping-hot Peach and Blackberry Cobbler!
Here are a few behind the scenes snaps as the peaches undergo the baking process, along with his previously well guarded recipe.
BOTTOM FRUIT LAYER
– Olive oil cooking spray
– 6 medium fresh Garden Hour Orchard Peaches
– 2 cups fresh or frozen blackberries (do not thaw if frozen)
– 2 tbsp light spelt flour
– 2 tbsp raw honey
– 1/2 tsp ginger, ground
TOP BISCUIT LAYER
– 2 tbsp extra-virgin coconut oil, melted
– 1/4 cup raw honey
– 1/2 cup unsweetened plain rice milk
– 1 tbsp finely ground flaxseeds
– 1 tsp pure almond extract
– 1 cup spelt flour (light or whole grain)
– 1/4 cup old-fashioned rolled oats (not instant or quick cook)
– 1 tbsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp fine sea salt
1. Preheat oven to 350°F. Lightly mist a 2-qt (8 cup) casserole or heat-proof glass pan with cooking spray.
2. Prepare bottom fruit layer: Wash, pit and slice peaches about 1/4-inch thick. (TIP: There’s no need to peel them, but if you prefer to do, use a vegetable peeler to remove skins before slicing.) Place peach slices and blackberries in a medium bowl. Add flour, honey and ginger; toss to coat fruit. Turn mixture into prepared pan and set aside.
3. Pepare top biscuit layer: In a small bowl, whisk together coconut oil, honey, rice milk, flaxseeds and vanilla and almond extracts. Set aside while you measure dry ingredients or for at least 2 minutes.
4. In the bowl of a food processor, whirl flour and oats until you have a coarse meal (there should be no large pieces of oats visible). Add baking powder, cinnamon and salt and whirl briefly to combine. Pour agave-milk mixture into processor bowl and blend to create a thick batter.
5. Using a small ice cream scoop or tablespoon, drop spoonfuls of batter randomly over top of fruit in prepared pan. (Don’t worry if fruit isn’t entirely covered with batter; typically, the fruit filling will bubble up over the topping while it bakes.)
6. Plave pan on a baking sheet (to catch any spills if fruit bubbles over edge) and bake for 50 to 55 minutes, rotating pan about halfway through, until top is deep golden brown. Cool slightly before serving. May be served warm or at room temperature. Store, covered, in refrigerator for up to 5 days; return to room temperature before serving.