Diana's Desserts - www.dianasdesserts.com
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Peach Cobbler
in Guest Recipe Book
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Average Rating:
![]() ![]() ![]() ![]() ![]() (total ratings: 3) [Read reviews] [Post a review] |
Servings: 8 |
Comments: The height of summer, when peaches are in season, is the perfect time to enjoy this juicy, flavorful fruit. In this cobbler the sweet peach filling bubbles underneath a crisp, scone-like topping. Serve with freshly made whipped cream. |
Ingredients: ![]() 2 cups plus 2 tablespoons all-purpose flour 3 tbsp. granulated sugar 1 tbsp. baking powder 1 1/4 tsp. salt 10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into small pieces, PLUS 2 tbsp. butter 1 egg yolk 1/3 cup milk 1/2 cup firmly packed light brown sugar 1/2 tsp. ground cinnamon 6 cups peeled, pitted and sliced fresh peaches, or use frozen sliced peaches 1/4 cup chopped crystallized ginger |
Instructions: Position the rack in the center of an oven and preheat to 350°F. In a large bowl, stir together 2 cups of the flour, the granulated sugar, baking powder and 1 tsp. of the salt; add 10 tbsp. of the butter and using a pastry blender or two knives, cut the butter into the flour until the mixture resembles pea-size crumbs. In a small bowl, whisk together the egg yolk and milk until blended and add to the butter-flour mixture. Using a fork, stir the mixture to form large, moist clumps of dough. Turn out onto a lightly floured surface and press together with hands until the dough comes together. Roll out the dough, flouring as needed, into a 9-inch round about 1/2 inch thick. In a bowl, combine the brown sugar, the remaining 2 tbsp. flour, cinnamon and the remaining 1/4 tsp. salt, and stir to mix. In a large saucepan over medium heat, melt the remaining 2 tbsp. butter. Add the sugar-flour mixture and cook, stirring constantly, until the mixture thickens and begins to boil. Add the peaches and ginger, stir to mix, and transfer the filling to a 9-inch round, 2-inch-deep pie dish. Arrange the dough evenly over the filling, tucking the dough inside the rim, and make 5 or 6 slits on top of the dough. Bake until the topping is browned and the filling is bubbling, 35 to 40 minutes. Transfer to a wire rack to cool briefly. Serve warm with freshly made whipped cream. Makes 8-10 servings. |
Source: DianasDesserts.com |
Date: July 22, 2002 |
Reviews
Reviewer: Amanda
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Review:
This cobbler is really good.
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Review:
This cobbler is really good.
Reviewer: sean rutter
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Review:
excellent!!
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excellent!!
Reviewer: Sasha
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Review:
I'm not sure if it was the recipe or something else went wrong but it didn't cook evenly, so when I took it out it looked done but it was really undercooked and the inside soupy. I put it back in and baked it longer until the top was nearly burnt and it was still undone inside. The recipe itself I think looks fine. I don't know what went wrong.
Rating:





Review:
I'm not sure if it was the recipe or something else went wrong but it didn't cook evenly, so when I took it out it looked done but it was really undercooked and the inside soupy. I put it back in and baked it longer until the top was nearly burnt and it was still undone inside. The recipe itself I think looks fine. I don't know what went wrong.