Pictured: Peach-Blackberry Cobbler, baked (20 minutes) in individual custard cups rather than a 9x13 pan. -- I had about 4½ cups peaches and made up the difference with blackberries.
Ingredients:
Topping:
¾ C sugar
1½ C flour
1½ tsp baking powder
¾ tsp salt
½ C cold butter, diced
¼ C + 2 Tbls warm milk
1½ C flour
1½ tsp baking powder
¾ tsp salt
½ C cold butter, diced
¼ C + 2 Tbls warm milk
Peach Filling:
2 Tbls cornstarch
¼ C cold water
¾ C sugar
¾ tsp ginger
1½ Tbls lemon juice
6 C sliced peaches
¾ C sugar
¾ tsp ginger
1½ Tbls lemon juice
6 C sliced peaches
Directions:
Preheat oven to 400°.
Prepare Topping: In a bowl, combine sugar, flour,
baking powder and salt. Cut-in butter, blend until mixture is coarsely mixed
and crumbly; add warm milk and stir until mixture just forms a dough. Set
aside.
Fruit Filling: In a large saucepan, dissolve cornstarch in coldwater. Add sugar, ginger and lemon juice; combine gently. Bring mixture to a slow boil over medium heat. Add peaches. Return to a boil, stirring very gently, cook 1 minute.
Fruit Filling: In a large saucepan, dissolve cornstarch in coldwater. Add sugar, ginger and lemon juice; combine gently. Bring mixture to a slow boil over medium heat. Add peaches. Return to a boil, stirring very gently, cook 1 minute.
Pour fruit mixture into 9x13” baking dish. Drop dough topping by spoonfuls over top of fruit filling. Bake 20-25 minutes at 400°.
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