• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Peach Cobbler

  • Recipe Submitted by on

Category: Fruit, Pies

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 4 lb Ripe; juicy peaches, (about
  • -14 medium)
  • 1 c Sugar
  • 1/2 c Unbleached all-purpose flour
  • 2 tb Fresh lemon juice
  • 2 tb Amaretto

 Directions

TOPPING
2 1/4 c Unbleached all-purpose flour
1/4 c Sugar; Plus 2 tablespoons
3 ts Baking Powder
1 pn Salt
1/2 Stick Unsalted butter; well
-chilled, Cut into pieces
1/4 c Solid vegetable shortening;
-well chilled, Cut into
-pieces
1 Egg; Well beaten
Zest of 2 lemons; Finely
-minced
1 1/4 c Cultured buttermilk

Position a rack in the upper third of the oven and preheat the oven to
400F.

FOR THE FILLING:

Peel the peaches if necessary by dropping them a few at a time into a pot
of boing water, leaving them for 1 minute, and then transferring them to a
bowl of iced water. The peels will then slip off easily. Pit and slice the
peaches. In a bowl, stir together the peaches, sugar, flour, lemon juice
and Amaretto. Transfer the peaches to a 9 X 13 inch baking dish and bake 20
minutes.

FOR THE TOPPING

In a bowl, stir together the flour, 1/4 cup of sugar, baking powder, and
salt. Cut in the butter and shortening until the mixture is coarse and
crumbly. Stir in the egg, lemon zest, and buttermilk until a soft dough
forms; do not overmix.

Drop the topping by large dollops evenly over the surface of the hot
peaches. Sprinkle the topping evenly with the remaining 2 tablespoons of
sugar. Return the cobbler to the oven and bake another 15-20 minutes, or
until topping is puffed and golden and the filling is bubbling. Let stand
on a rack and serve hot, warm, or cool.

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