Sunday, September 22, 2013

Peach Cobbler



I recently went to the grocery store and came across these ginormous Chilean peaches... I could not pass them up because you could literally smell their sweetness as you walked by.  I scooped up four of them and took them home because luckily in my recipe box I have an amazing peach cobbler recipe.  This cobbler has lots of topping because, well, it's my favorite part.  It's like a snicker doodle dough almost, and so delicious with the peaches, but you can use any type of fruit. It would be good with pears, apple, skinned plums... yummy.  Anyway, here you go!


INGREDIENTS LIST:
  • 4 large Chilean Peaches, sliced (or 8-10 smaller size, you can peel them if you want to but I really like it with the peel.)
  • 1/4 cup white sugar
  • 1/4 cup UNPACKED brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 (or to taste) teaspoon cardamom

  • 2 cups flour
  • 1/4 cup white sugar
  • 1/2 cup PACKED brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 16 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup boiling water
  • cinnamon and sanding sugar mix for topping





Preheat your oven to 425.

In a large bowl, combine first six ingredients and toss so that all the peaches are coated in the dry mixture.  Pour into a greased baking dish (I like to use an 8x10 so it's tall and thicker, but you can use a 9x13 too, just keep an eye on your cooking time as it might be a bit sooner than in the recipe.)  Put the baking dish into the oven for 10 minutes.

(I put an electric kettle on boil during this step so you water is nice and hot for the topping step next. 






In the same bowl, combine the dry ingredients and mix well.  Then using your fingers, pinch in the butter until it resembles breadcrumbs (-ish) and then add in the 1/2 cup boiling water.  














Mix with a large spoon (or hands) until it's like cookie dough.  When the peaches are ready, pull them out of the oven and then top with this dough mixture.  












Sprinkle cinnamon sugar mix on top before baking.  Bake for about 30-40 minutes until the topping is cooked through (or pull it out a little bit early for it a bit more doughy...about 30 minutes for a 8-10 dish).















Let stand for at least 10 minutes to cool a bit because it will be bubbling hot!  Enjoy with whipped cream, ice cream, or eat it just how it is.  Enjoy! :)






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