Side Pannel
Peach Cobbler
Ingredients List
- 3 lb Ripe peaches; (about 8
- -peaches)
- 1/3 c Sugar; or to taste
- 2 tb Fresh lemon juice
- 1 tb Quick-cooking tapioca
- 1 ds Ground cinnamon; (optional)
Directions
FOR THE COBBLER DOUGH
2 c All-purpose flour
3 tb Sugar
1/2 ts Baking soda
1/2 ts Salt
1/4 c Unsalted butter; cut into
-pieces
1 lg Egg
3/4 c Buttermilk
Peel, pit, and slice the peaches to measure about 6-1/2 cups. In a large
bowl, toss them with the sugar, lemon juice, and tapioca. If you like, add
a little cinnamon. Turn the peaches into a large, shallow ovenproof pan,
about 9-inches square, or any other shape of dish, and let it sit 15
minutes for the tapioca to work.
Meanwhile make the biscuit dough. Preheat the oven to 350F. Mix together in
a medium-size bowl the flour, sugar, baking soda, and salt. Add the butter
and with a pastry blender, two knives, or your fingertips, quickly break up
the butter into small pieces. Beat the egg into the buttermilk and stir
into the dry ingredients to make a smooth, soft dough. Quickly knead the
dough on a lightly floured board, no more than 1 minute, and roll it out to
1/3-inch thickness. With a flower- or star-shaped cookie cutter (or a plain
circle will do fine), cut out the dough and lay the biscuits barely
touching each other on top of the peaches .
Bake the cobbler until the topping is lightly browned and cooked through,
about 45 minutes. Serve it warm with vanilla ice cream or whipped cream.
NOTES : In a cobbler, biscuit dough is spread over a juicy fruit that
moistens the dough during baking. It is often spooned on in mounds that
look like cobblestones, hence the dish's name. Sometimes the topping gets
heavy, so in this version it is rolled thin and cut in flower shapes,
allowing the peach juice to bubble through.
2 c All-purpose flour
3 tb Sugar
1/2 ts Baking soda
1/2 ts Salt
1/4 c Unsalted butter; cut into
-pieces
1 lg Egg
3/4 c Buttermilk
Peel, pit, and slice the peaches to measure about 6-1/2 cups. In a large
bowl, toss them with the sugar, lemon juice, and tapioca. If you like, add
a little cinnamon. Turn the peaches into a large, shallow ovenproof pan,
about 9-inches square, or any other shape of dish, and let it sit 15
minutes for the tapioca to work.
Meanwhile make the biscuit dough. Preheat the oven to 350F. Mix together in
a medium-size bowl the flour, sugar, baking soda, and salt. Add the butter
and with a pastry blender, two knives, or your fingertips, quickly break up
the butter into small pieces. Beat the egg into the buttermilk and stir
into the dry ingredients to make a smooth, soft dough. Quickly knead the
dough on a lightly floured board, no more than 1 minute, and roll it out to
1/3-inch thickness. With a flower- or star-shaped cookie cutter (or a plain
circle will do fine), cut out the dough and lay the biscuits barely
touching each other on top of the peaches .
Bake the cobbler until the topping is lightly browned and cooked through,
about 45 minutes. Serve it warm with vanilla ice cream or whipped cream.
NOTES : In a cobbler, biscuit dough is spread over a juicy fruit that
moistens the dough during baking. It is often spooned on in mounds that
look like cobblestones, hence the dish's name. Sometimes the topping gets
heavy, so in this version it is rolled thin and cut in flower shapes,
allowing the peach juice to bubble through.
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