As delicious as it looks, a well-baked fruit cobbler is an easy dessert to prepare. Cobblers are ideal for baking almost any fruit or mixture of fruits. This dessert is identified by the way in which it is baked: Fruit is set either on top or below a biscuit crust and is baked until the top of the crust browns and the fruit cooks in its own thick, sugary juices.
In this recipe, the biscuit crust is placed on top of sliced, pitted fresh peaches. The crust is prepared as in a standard biscuit recipe, but it can also be rolled out and cut into rounds for use as individual shortcakes. This fresh peach cobbler is best served with a scoop of freshly whipped cream or vanilla ice cream.
For a great-tasting peach cobbler, keep these two points in mind: 1. Use the best peaches you can find (overripe peaches will not taste as good in this dessert). 2. Follow the recommended amount for cornstarch (too much will make the peach filling too stiff).
RECIPE
Peach Cobbler
Serves 8
Ingredients:
- 8 ripe peaches, pitted and sliced
- 2 tablespoons cornstarch
- 1 1/2 tablespoons light-brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2/3 cup milk
- Vanilla ice cream or freshly whipped cream, for serving
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the peaches, cornstarch, light-brown sugar, and cinnamon in a large mixing bowl. Toss the peaches with the dry ingredients until the fruit mixture is well combined. Pour the mixture into an 8-by-8-by-2-inch baking pan.
3. In a large bowl, combine the flour, 1/4 cup granulated sugar, baking powder and salt. With a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
4. In a liquid-measuring cup, whisk together the egg and milk. Slowly add the wet ingredients into the dry ingredients; mix lightly with a fork just until the dough comes together in the bowl. Turn the dough out onto a lightly floured work surface, and shape the dough into a 12-inch log. Using a sharp knife, cut the log into 12 equal rounds.
5. Place the rounds of dough on top of the peach mixture. Sprinkle the tops of the biscuits with the remaining 1 tablespoon of granulated sugar. Bake until golden brown, about 50 minutes. Transfer the baking pan to a wire rack and let the cobbler cool slightly. Serve with vanilla ice cream or whipped cream.
SPECIAL THANKS
405 Boyer Nursery Road
Biglerville, PA 17307
717-677-8558
 |
