Peach
Cobbler
Chef
Chris Schlesinger and John Willoughby
Adapted by StarChefs
To prepare the topping: Mix the flour, sugars, salt, and spices
together in a medium mixing bowl. Cut in the butter until the
mixture resembles coarse meal.
Yield: 8 servings
Topping:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- 1 Tablespoon orange zest, finely grated
- 4 Tablespoons cold butter, cut into 1 piece
- 1/2 cup milk
- 2 large eggs
- Pinch of salt
Filling:
- 14 peaches, peeled and pitted
- 1 1/2 cups sugar (depending on the sweetness of the fruit)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preheat the oven to 350°F. Butter a 10" x 12" x 2" baking pan.
To make the topping, in a medium-sized bowl, mix all the dry
ingredients, including the orange zest. Using a fork cut the
butter into the mixture until it has the consistency of coarse
meal. Add the milk and eggs, mix until smooth. Cover and refrigerate.
To prepare the filling, cut the peaches (or other fruit) into
bite-sized chunks. In a large mixing bowl, combine the sugar
and spices. Add the peach chunks and toss until they are well
coated.
Place the fruit mixture in the pan and bake for 20 minutes.
Remove from the oven and spoon the topping over the fruit until
the fruit is covered.
Place back into the oven for another 20 to 25 minutes, or until
the top is golden brown. |
|
|
|
