Homemade peach cobbler

Homemade peach cobbler:

Recipe from thefoodcharlatan.com/

For the peach filling:

5 pounds fresh peach slices, about 14 medium peaches

1½ cups granulated sugar

? All-purpose flour cup

Half a teaspoon of cinnamon powder

Half a teaspoon of cardamom or nutmeg

½ teaspoon kosher salt

To top the cobbler:

2½ cups all-purpose flour, spooned and flattened

1½ cups granulated sugar

1 teaspoon kosher salt

1 teaspoon baking powder

Half a cup of milk, the cheater version is fine, see notes

1 egg

cup cold butter, cut into large pieces

2 tablespoons granulated sugar, raw sugar, or both

For the peach filling:

Start by preparing the peaches. Peel them with a vegetable peeler if they are hard. If they are ripe, the vegetable peeler will bruise them, so it is better to boil them: bring a large pot of water to a boil. Add a few prunes at a time until completely submerged in water. Let it boil for 30-45 seconds. Remove from boiling water. When cool enough to handle, use your hands to easily remove the scales. Cut the peaches into slices. You should get about 9 cups of peach slices. Add peaches to a 9″ x 13″ casserole dish (you don’t need to grease the pan).

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Put 1½4 cups of granulated sugar on the peaches. You can use a little more sugar (up to 2 cups) if your peaches are unripe. Or use about ½ cup of sugar if they are too sweet.

Sprinkle? 1 cup flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom (or nutmeg) and 1/2 teaspoon kosher salt to the peaches. Gently stir the mixture together, being careful not to crack and bruise the peaches. Sit aside.

To top the cobbler:

Heat the oven to 375 degrees Fahrenheit.

In a large bowl, add the dry ingredients: 2½ cups flour, 1½ cups sugar, 1 teaspoon kosher salt, 1 teaspoon baking powder. Fail it together.

In a small bowl, whisk an egg and ½ cup of milk. Pour it into the flour bowl, then use a dough cutter or fork to work it into the flour, to make a shaggy dough. It’s OK if there are still some dry flour spots, see pictures. Pour the flour mixture over the peaches and distribute evenly. Cut the butter into inch-size pieces. Spread the mixture evenly over the flour mixture.

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Sprinkle 2 or 3 tablespoons of sugar on the face. We used half granulated sugar and half demerara (raw) sugar to give it a bit more crunch.

Bake at 375 degrees F for 45-55 minutes. The top should turn a light brown color. Once it’s light brown all over the top (not just in a few places) and bubbling like crazy, it’s done. Leave it 15 minutes before serving until the juice thickens. Serve with vanilla ice cream, if desired

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