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Peach Cobbler Recipe

Peach Cobbler: You will need a 9 inch (23 cm) round deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) oven proof baking dish. Place the baking dish on a large baking sheet to catch any drips.

To remove the outer skins of the peaches, first dip them into a large pot of boiling water for about 30 - 90 seconds, depending on their ripeness. Then immediately transfer the peaches to a large bowl of ice water (this stops the cooking process). Let cool for a few minutes and then the skins should slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into thick wedges. Place the wedges in a large bowl and toss with the lemon juice to stop discoloration. Add the raspberries, if using.

In a small bowl, stir together the sugar, cornstarch, and ground cinnamon. Sprinkle this mixture over the fruit and toss gently to combine. Pour the mixture into your pie plate.

Then preheat your oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. 

Biscuit Dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender,  two knives, or your fingertips. The mixture should look like coarse crumbs. Add the milk to the flour mixture. Stir just until combined. Do not over mix. Knead the dough gently on a lightly floured surface and then roll or pat the dough into a circle that is about 1/2 inch (1.5 cm) thick. Then, using a 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on top of the fruit. Brush the tops of the biscuits with a little cream.

Bake for approximately 30 - 40 minutes or until the fruit juices are bubbling and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean. (If the biscuits are getting too brown during baking, and before the fruit juices are bubbling, cover loosely with a piece of foil.) Remove from oven and place on a wire rack to cool slightly before serving.

Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.

Makes about 6 - 8 servings.

 

Peach Cobbler Recipe:

4 - 5 pounds (2 - 2.3 kg) firm ripe peaches

juice of 1/2 lemon

1 cup (240 ml) fresh raspberries (optional)

1/2 cup (100 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/2 teaspoon ground cinnamon

Biscuit Dough:

1 1/3 cup (175 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (55 grams) cold unsalted butter, cut into pieces

1/2 cup (120 ml) milk or cream

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