Ingredients: |
Ingredients: For the peach filling:
5-6 medium sized peaches, left at room temperature for at least an hour
½ cup sugar1 teaspoon vanilla
1 ½ tablespoons corn starch
For the cobbler dough:
2 cups all purpose flour
1 ¼ teaspoon baking powder
⅓ cup sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
10 tablespoons unsalted butter, chilled and cut into cubes
½ cup whipping cream
|
Directions: |
Directions:Preheat oven to 350 degrees.
Slice each peach in half and remove the pit. You can remove the skin if you like, but it isn’t necessary. Cut the peaches into lengthwise slices and place in a bowl. Pour the sugar and the corn starch over the peaches, along with the vanilla. With your hands, mix everything together and set the peaches aside.
In another bowl, sift together the flour, baking powder, sugar, nutmeg and cinnamon. Again with your hands (yes, I like to get my hands dirty), blend in the cubes of butter until a crumbly meal is formed. Slowly add the whipping cream until the meal becomes more dough like. However, you don’t want the dough to become too wet, so add the cream slowly to ensure the proper consistency.
Butter an 8×8 inch baking dish (or a similar size) and crumble up some of the dough mixture on the bottom of it. Place half the peach mixture on top and then layer some more of the crumble mixture. Add the remaining peaches and top with the remaining crumble/dough mixture. If you’d like, you can top the cobbler with a handful of walnuts. Bake the cobbler for 50 minutes or until the top is golden and the fruit mixture is bubbling. |
This recipe for Summer Peach Cobbler is from