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Peach Cobbler

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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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
Rating: 
Review:
This cobbler is really good.

 
Reviewer: sean rutter
Rating: 
Review:
excellent!!

 
Reviewer: Sasha
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.

 

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