Peach Cobbler

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Peaches ripening in a sunny window.

After a couple of days in a sunny window the peaches, saved from the beetles, were ripe and ready. I had enough to make a peach cobbler and a peach pie, plus some for the freezer. 

I love peach pies, crisps and cobblers, BUT with freshly ripened organic ones, this dessert is one of my favorites. Especially topped with vanilla ice cream.

dsc00224.jpg Getting ready to make peach cobbler.

SOUTHERN PEACH COBBLER FOR TWO

(Can be doubled)

FILLING:

2 cups peaches

1/2 tsp. lemon juice

2 tablespoons brown sugar

1 tsp. cornstarch

TOPPING:

1/4 cup + 2 tablespoons flour

2 tsp. sugar

1/4 tsp. baking powder

Pinch of salt

Pinch of cinnamon

Pinch of nutmeg

1 tablespoon butter cut into pieces

2 tablespoons whipping cream

dsc00227.jpg DIRECTIONS:

Grease small casserole dish with butter. Preheat oven to 375 degrees. Peel & cut up peaches. Mix peaches and lemon juice. Mix cornstarch, brown sugar and cinnamon with peaches and put peaches into greased casserole dish.

 In another bowl, mix flour, sugar, baking powder, salt. cinnamon and nutmeg. Cut in butter until mixture is crumbly. Add the cream and toss with flour mixture just until the dough is combined.

 Turn the dough out onto a flour surface and knead a few times to smooth it. Then roll it out into the shape of the casserole dish. Place the dough over the filling and sprinkle with 1/4 tsp. of sugar. Bake until the top is golden and the juices are bubbling. 25 to 30 minutes.

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 The cobbler is ready to eat.

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