Monday, September 2, 2013

Peach Cobbler

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.

¾ C sugar
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

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.

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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