Fresh Peach Cobbler
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 3 lbs ripe peaches
- water
- 1⁄2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 tablespoons butter, cut into pieces
TOPPING
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 4 tablespoons butter, softened
- 2 eggs, slightly beaten
- vanilla ice cream or light cream or half-and-half
Directions
- Prepare filling: Bring 2 quarts of water to a boil in a 3-qt saucepan. Gently add peaches; blanch for 15-20 seconds. With slotted utensil, remove from water; cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).
- Put peaches, 1/2 cup sugar, 2 tbs. flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoons salt in a large bowl.
- Add 1/4 cup water. Mix peach mixture gently with a wooden spoon and transfer to an 8x8x2" baking dish. Dot with 2 tbs. butter. Preheat oven to 375°F.
- Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoons baking powder, 1/4 teaspoons salt, 4 tbs. softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.
- Place Peach Cobbler on center rack in preheated oven and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.
- To serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher oflight cream or half and half to pour over cobbler. Serve immediately. Maks 6 servings.
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