Tuesday, June 22, 2010

Peach Cobbler

I found this recipe online and it was gone from the house in less than 24 hours. The topping turned out crispy and delicious. The only beef (and it's a very small beef) I have with this recipe is that it says to cut the butter into the flour mixture, which to me is very time-consuming and frustrating. The point of cutting butter in to something is to create a more pastry-type dough and since you pour boiling water into the dough, it melts the butter, and thus, creates more of a biscuit than a pastry. The biscuit is a tastey one, so my beef is just a tiny little one. If you get frustrated with cutting butter in, like I do, I would just mix the butter in, instead.
Serve warm with vanilla ice cream, it's tastey!

8 fresh peaches, peeled and sliced into thin wedges
1/4 c. white sugar
1/4 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch

1 c. flour
1/4 c. white sugar
1/4 c. brown sugar
1/2 tsp. salt
1 tsp. baking powder
6 Tbsp. butter, chilled and cut into small pieces
1/4 c. boiling water

3 Tbsp. white sugar
1 tsp. ground cinnamon

1. Preheat oven to 425.
2. In a small bowl, combine peaches, 1/4 c. white sugar, 1/4 c. brown sugar, 1/4 tsp. cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pout into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 c. white sugar, 1/4 c. brown sugar, baking powder, and salt. Cut in butter with your fingertips or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over the top. Sprinkle entire cobbler with sugar and cinnamon mixture. Bake until topping is golden: about 30 minutes.

Yield: 4 servings