Kendermore Cobbler

Join me as I make Kendermore Cobbler from Heroes’ Feast Flavors of the Multiverse: An Official D&D Cookbook for the first time! Heroes’ Feast Flavors of the Multiverse was written by Kyle Newman, Jon Peterson, Michael Witwer, & Sam Witwer and published by Ten Speed Press on November 7, 2023. You can buy a copy here: https://amzn.to/3wnwQ6Z

Heroes’ Feast Flavors of the Multiverse: An Official D&D Cookbook

Nothing warms the soul quite like the scent of a freshly baked kender cobbler The flavor of this effervescent blend of peaches, dark berries vanilla, cloves, and liquor (for the brave, a sizable enough dash to make your toes tingle) is as fascinating as the diminutive folk who invented It. Kender–said to be birthed of magic and chaos–approach food in much the same manner as they traverse the worlds of the multiverse: adventurously. The buttery, flaky topping oozing with soft, chopped peaches should be enough, but when combined with blueberries, the cobbler filling brightens in a curiously kender way. This dessert Is especially popular on Mid-year Day in Sixthmonth, which also happens to be Peach Month in Ansalon, but it remains the dessert of choice for the kender of Krynn regardless of holIday or season. Often served as a cobbler, sometimes as a crumble, but never to be skipped, especially when offered warm with a hefty dollop of fresh whipped cream.

(Serves 4-6)

Filling

3 pounds firm but ripe peaches, peeled, pitted, and cut into 1 ½-inch wedges, or 8 cups frozen peaches. thawed
3 tablespoons granulated sugar
1 pinch kosher salt
3 tablespoons light brown sugar
I tablespoon cornstarch
¼ teaspoon ground cloves
3 tablespoons bourbon, amber or dark rum. brandy, or cognac (see Cook’s Note)
I teaspoon vanilla extract
1 cup fresh or frozen blueberries (see Cook’s Note)

Topping

5 tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 egg
⅓ cup buttermilk
3 tablespoons unsalted butter. melted and cooled
1 teaspoon vanilla extract

Cook’s Notes

You can substitute 3 tablespoons of the exuded peach juices for the booze, if you wish

If you use frozen blueberries, don’t worry about defrosting them.

To make the filling: In a large strainer set over a large bowl, toss the peaches. Granulated sugar, and salt and set aside to drain for 1 hour, tossing them once or twice during that time. Pour off the accumulated peach juices and reserve for another use, if desired.

In a small bowl, combine the brown sugar, cornstarch, cloves, bourbon, and vanilla and whisk to incorporate.

Add the blueberries to the peaches, then add the cornstarch mixture and toss to coat. Scrape the filling into an 8-inch square pan with 2 inch sides, and spread into an even layer. Set aside.

With a rack in the middle position, preheat the oven to 425° F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside. Butter the inside of a ¼ cup dry measuring cup.

To make the topping: In a small bowl, combine 2 teaspoons of the granulated sugar and the cinnamon and stir to incorporate, then set aside.

In a large bowl, combine the flour, baking powder, salt and remaining 4 tablespoons plus 1 teaspoon granulated sugar and whisk to incorporate. In a medium bowl, combine the egg, buttermilk, melted butter, and vanilla and whisk until uniform. Add the buttermilk mixture to the flour mixture and, using a large spoon, fold and stir until a dough forms and no dry patches remain (do not overmix).

Add enough of the dough to fill three-fourths of the prepared measuring cup and lightly pat into the cup to shape It. Turn out the dough onto the prepared bak.ing sheet. Repeat with the remaining dough for a total of nine rounds, spacing them 1 inch apart. Sprinkle with the reserved cinnamon sugar.

Bake the rounds until puffed, very lightly browned on the bottom, and partially cooked through. about 7 minutes, rotating the baking sheet halfway through. Transfer the parbaked biscuits to a plate and set aside.

Set the pan with the filling on the baking sheet. Bake until the peaches begin to soften and release their juices, 30 to 40 minutes. Arrange the parbaked biscuits over the peaches and continue baking until the peaches are tender and the bIscuIts are golden brown, about 15 minutes longer. Let cool on a wire rack for 25 minutes. Serve warm or at room temperature.

Transcript

Cold Open

It’s probably best to make this recipe in season.

Intro

Today I am making Kendermore Cobbler from Heroes’ Feast Flavors of the Multiverse: An Official D&D Cookbook. If you have made this recipe, share your thoughts in the comments below!

Discussion

I began by collecting my ingredients. Eight cups frozen peaches, thawed, eight total tablespoons of sugar, just over a half a teaspoon of salt, three tablespoons brown sugar, one tablespoon cornstarch, one-fourth teaspoon cloves, three tablespoons rye, two total teaspoons vanilla extract, one cup frozen blueberries, one-fourth teaspoon cinnamon, one and one-half cups flour, one and one half teaspoons baking powder, one egg, one-third cup buttermilk, and three tablespoons butter to melt.

I started by preparing the peaches for the filling by placing a strainer in a large bowl, adding the peaches, granulated sugar and salt, and mixing them all together. They will sit for an hour to drain excess liquid. I returned to the mixture, tossing it a few times throughout the recipe. While the peaches were draining, I moved onto the topping. This is not what I expected from the recipe, and while it was okay, I think a traditional topping would be better. I preheat my oven to four-hundred and twenty-five degrees.

In a small bowl I combined way too much sugar with the cinnamon, and mixed together. Then for the actual crumble part of the cobbler, I added the flour, baking powder, salt and about five tablespoons of sugar. Again, since I added too much for the topping, I needed to get a bit more. I whisked it all together, then in a medium bowl I combined the egg, buttermilk, melted butter and vanilla, whisking until it was a uniform consistency.

I added the buttermilk mixture to the flour mixture and folded and stirred it together with a large spoon until it was a dough. I took a one-fourth cup measuring cup, buttered the inside, and packed the dough into the cup, forming nine separate rounds. I spaced them about an inch apart and sprinkled the top with the cinnamon topping. Then I placed them in my preheated oven for seven minutes, just to crisp the bottoms a bit. I placed them on a plate and returned to the peaches.

In a small bowl I mixed the brown sugar, cornstarch, cloves, rye and vanilla, whisking it together. Next I added the peaches and blueberries to the mix, and tossed them all to fully coat. I scraped it all into an eight by eight inch pan, and made sure it was evenly layered. I placed it in the oven for forty minutes allowing the peaches to soften and release their juices. Then I removed it from the oven to layer the parbaked biscuits over the peaches, and returned it to the oven for another fifteen minutes. I let it cool on a wire rack for twenty five minutes.

I made this for a friendly baking competition, and I shouldn’t have used an untried recipe. This tastes delicious, especially ala mode, but the crumble isn’t crumble, its biscuits sitting on peaches. I ended up crushing them all over the dish for a more traditional, if not dry crumble.

Outro

Thank you for tuning into this Dragonlance Recipe episode. This has been Adam with DragonLance Saga and until next time Slàinte mhath (slan-ge-var).

Heroes’ Feast Flavors of the Multiverse: An Official D&D Cookbook