I wanted to make a Peach Cobbler because Chris' mom gave us a bunch of canned goods including peaches! I love peaches, but it is not quite yet peach season so some tasty canned peaches sounded so delicious!
Here is the stuff to make the yummy filling. I used the whole can of peaches, although the recipe I used called for 8 sliced and poached peaches. This was just as tasty and much easier.
Here it is all blended together and delicious looking...
Here's the stuff for the cobbler
I forgot to take a picture of the pre-blended ingredients in the bowl, but i figured that you all have seen a bowl of flour before. When you blend the butter make sure that it has softened enough or it will be much more difficult.
The buttermilk and egg whisked together.
Add the liquid and work the dough
Peaches in the bowl (I drained off most of the juice to use for Peach Lemonade later)
Drop the dough in
Sprinkle with brown sugar and bake!
And here is my new Sleeping Beauty apron!
Peach Cobbler
Filling:
1/4 c sugar
8 ripe peaches; peeled, stoned and quartered
1tsp cornstarch
lemon juice to taste
Cobbler:
1 1/2 c flour
1 tsp baking powder
pinch of salt
cinnamon to taste
5 tbsp unsalted butter
1/3 c sugar
1 large egg
1/2 c buttermilk
1tbsp light brown sugar
1 - Preheat oven to 375 F. Heat the sugar and 3-4 tbsp water together in a large, heavy-based saucepan. Once the sugar has dissolved, add the peaches and cook over medium heat, covered, for 2-3 minutes. Mix the cornstarch with the lemon juice to make a paste, then add it to the peaches. Continue to cook, uncovered, over low heat until the liquid thickens around the peaches. Put the peaches in the dish.
2 - Sift the flour, baking powder, salt, and cinnamon into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Whisk together the egg and the buttermilk. Add the liquid to the dry ingredients and bring it together to form a soft, stick dough.
3 - Drop heaped tablespoonfuls of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the brown sugar. Bake at the top of the over for 25-30 minutes, or until golden and bubbling. The cobbler is ready when a skewer inserted into the center of the topping comes out clean. Leave to cool for at least 5 minutes before serving with ice cream, custard, or cream.
