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Achievable elevated desserts — laminated doughs, cakes, custards
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Preheat oven to 350 degrees. Place the butter in a 13x9 baking dish and put it in the oven to melt. Whisk the flour, sugar, and salt together in large bowl. Add the milk and vanilla, and whisk gently until smooth. (A couple of teeny tiny lumps are okay, but you want the batter to be as smooth as possible.) Once the butter is melted and starting to bubble, remove the baking dish from the oven and rotate the dish to coat the bottom and sides with melted butter. Pour the batter into the hot baking dish. Use a spatula to spread it out along the pan. Butter will slop over the sides of the batter -- this is a good thing. Scatter the peaches and blueberries over the batter. Bake cobbler until the center is just set and the edges are deep golden brown, 35 to 40 minutes. Eat hot, warm, room temperature, or cold from the fridge for breakfast the next morning. Vanilla ice cream is a wonderful topping, but not strictly necessary.