Oh my gosh, is this ever good. I'm a cobbler lover, and this is just about the best peach cobbler I've ever wrapped my lips around. I use frozen peaches, as they are consistently good quality.
8 cups sliced, peeled, fresh or frozen peaches
1 cup sugar
1 cup water
2 Tbs cornstarch
1 tsp cinnamon
3/4 cup brown sugar, packed
1/4 cup butter
1 cup chopped pecans
2 cups flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
3/4 cup buttermilk
Thaw frozen peaches, if using. Do not drain. In a large pot, combine peaches, 1 cup sugar, cornstarch, and cinnamon. Stir in the water. Cook, stirring occasionally, until mixture is thickened and bubbly. Keep warm.
Meanwhile, for the pecan filling, melt the butter. Stir in brown sugar and pecans. Set aside.
Combine flour, 2 tsp. sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk and stir just enough until dough clings together. Turn out on a lightly floured counter top. Knead gently 10-12 strokes.
Roll out into a 12x8” rectangle. Spread with the pecan filling. Starting at a long edge, roll up the dough. Cut into about 12 slices, 1” thick. Transfer the hot peach mixture to a 3 quart oblong glass baking dish. Place the slices on top of the peaches, cut side up.
Bake @ 400 degrees, 25-30 minutes, or until topping is golden.
Showing posts with label DESSERTS ~ Peach. Show all posts
Showing posts with label DESSERTS ~ Peach. Show all posts
Monday, October 24, 2011
Bourbon Peach Cobbler
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 Tbs corn starch
1 tsp ground cinnamon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
16 Tbs (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Preheat oven to 375°.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour
in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 Tbs corn starch
1 tsp ground cinnamon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
16 Tbs (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Preheat oven to 375°.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour
in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
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