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Tuesday, January 25

Peach cobbler

Filling
Peaches, halved, pitted, cut into wedges
4 pounds
Sugar
¾ cup +
2 tablespoons
Flour, all-purpose
¼ cup
Lemon juice, fresh
2 tablespoons
Vanilla extract
¼ teaspoon
Cinnamon, ground
¼ teaspoon
Topping
Flour, all-purpose
2 ¼ cups
Sugar
6 tablespoons
Baking powder
1 tablespoon
Salt
¾ teaspoon
Butter, unsalted, chilled, cut into ½-inch cubes
¼ cup
Vegetable shortening, nonhydrogenated solid, chilled, cut into ½-inch cubes
¼ cup
¾ cup +
2 tablespoons
Egg, lightly beaten
1
Vanilla extract
1 teaspoon
  1. Preheat oven to 400°F, and position a rack in the center.
  2. Mix all filling ingredients in 13x9x2-inch glass baking dish.
  3. Bake 15 minutes; mixture will be hot but not bubbling.
  4. Meanwhile, in a large bowl, mix flour, 4 tablespoons sugar, baking powder, and salt.
  5. Using fingertips, rub in butter and shortening until mixture resembles a coarse meal.
  6. In a small bowl, whisk buttermilk, egg, and vanilla to blend.
  7. Add to flour mixture, and stir until soft dough forms.
  8. Remove fruit mixture from oven.
  9. Spoon dough over hot filling in 12 mounds, spacing evenly.
  10. Sprinkle with remaining 2 tablespoons sugar.
  11. Bake until juices thicken and topping is golden, about 40 minutes.
  12. Cool on rack at least 15 minutes before serving.
Serve warm with vanilla ice cream.

Recipe from bon appétit Desserts by Barbara Fairchild.

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