Monday, September 12, 2011

Peach Cobbler

Last week, I got together with some friends to can peaches.  FYI - I don't know how to can peaches.  I was the peeler and slicer.  I ended up with 9 quart sized jars of peaches.  And I've already used 2 to make peach cobbler.  My friend, Dani, emailed me this cobbler recipe that she found on the Food Network website.  I made it last night and we loved it!  It has no white sugar, just brown sugar which gives it a caramel effect.  The crust is like a sweet, tender biscuit that goes perfectly with the peaches.  We had it with vanilla ice cream, of course.  It was a great way to end our Sunday!
  

Peach Cobbler

Cobbler filling:

  • 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) or use 4 cups of canned peaches, drained
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon flour

Cobbler crust:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 4 tablespoons unsalted butter, cut into small pieces
  • 2/3 cup buttermilk
  • 1 tablespoon brown sugar, for topping 
 Butter a 1 1/2 quart shallow baking dish.  Place the peaches in the dish and sprinkle with brown sugar, cinnamon, flour and vanilla.  Mix gently and spread evenly.  Bake at 425 for 10 minutes.

Meanwhile, combine flour, baking powder, baking soda, brown sugar and butter in a bowl.  Use a pastry cutter or your fingers to make the mixture like coarse crumbs.  Add buttermilk and stir to form a soft dough.  Spoon batter over warmed peaches and spread evenly.  Sprinkle with remaining tablespoon brown sugar.  Return to hot oven and bake for 20 minutes or until golden brown.  Serve warm with ice cream or whipped cream.

2 comments:

Mommy said...

This was awesome.

Angie said...

Made this tonight and loved it! We've actually only made peach cobbler with a dutch oven, but this may just have beat out even that. Yum! (I can hardly wait for leftovers tomorrow).

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