Peach Cobbler

| Christy Rost

Filling

  • 2 1/4 pounds peaches, about 8 medium
  • 1 cup sugar
  • 2 tablespoons tapioca
  • 1/2 teaspoon cinnamon

Bring a large saucepan filled with enough water to cover peaches to a boil. Cook peaches 30 seconds, remove from saucepan with a large slotted spoon, and transfer to a large bowl filled with ice water. When peaches are cool enough to handle, use a sharp knife to peel skin from peaches.

Preheat oven to 375 degrees. Slice peaches into a large mixing bowl and set aside. In a small mixing bowl, stir together the 1 cup sugar, tapioca, and cinnamon until well mixed. Pour sugar mixture over the peaches and toss gently to coat. Spoon peach mixture into an ovenproof souffle dish and set aside.

Pastry

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup cold unsalted butter
  • 2 tablespoons shortening (I prefer Crisco)
  • 3/4 cup milk
  • 1 tablespoon granulated or sparkling sugar
  • 1 egg
  • 1 tablespoon water

In a large mixing bowl, stir together the flour, 2 tablespoons sugar, baking powder, and salt. Slice butter into 8 pieces and cut into the flour mixture along with the shortening, using a pastry blender, until the butter is pea-size. Add milk, stirring just until the flour mixture is moistened.

Turn the pastry out onto a floured surface and knead dough just until it comes together. Do not overwork the pastry. Roll out to ½-inch thickness and cut with a 2 ¼-inch biscuit cutter. Place biscuits on top of peach mixture and brush biscuits with an egg wash made from beating 1 egg and 1 tablespoon of water with a fork. Sprinkle biscuits with sparkling sugar or granulated sugar.

Bake cobbler in preheated oven 25 minutes, reduce oven temperature to 325 degrees, and bake 15 minutes more, or until the biscuits are golden brown and the peach filling is bubbly.

Recipe serves 6 to 8.

Tags:pie
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