Wednesday, August 1, 2012

Peach Cobbler

I've been canning all weekend.  I have 1 quart + 19.5 pints of peach jam sitting on my counter.  Even after all of those jars of jam I still have 5 peaches in my fruit bowl.  To be frank, I'm tired of making jam so in order to use those last few peaches I decided to make a cobbler.  It's a classic dessert and easy to make.

There is something comforting about a cobbler.  It was my grandma's go to dessert when I was a kid and we always looked forward to it.

Peach Cobbler:
(basic cobbler recipe, measurements from Food Network- cause Grandma never measured anything)

Cobbler filling:

4 cups peeled and sliced fresh peaches
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping


Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake about 20 minutes, until fruit is bubbly and crust topping is golden brown.

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