Peach Cobbler
An abundance of peaches that were slightly too ripe, so the mechanics of this recipe were a bit tricky. Best made with slightly firmer peaches. It’s still manageable with the very ripe, you just have to be a little more careful with your cutting.
First step is to peel the peaches by making a small not too deep cross wise slit in the bottom of the peach and dipping into lightly boiling water for about a minute. Remove from the hot water and place into a ice bath to cool. Once this procedure is complete the peel should come off quite easily. Once peeled cut into small bite size pieces.
Ingredients for Peach Cobbler
- 5-6 not too ripe peaches peeled and cut into small pieces
- ½ cup granulated sugar
- 1 tsp cornstarch
- Juice of 1 lemon
- ¼ cup brown sugar (optional)
Ingredients for topping
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- pinch of salt
- 6 tbs cold butter cut into small cube
- ¼ – ½ cup very hot water
Directions for making Peach Cobbler
Preheat oven to 425°
In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.
In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.
Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.
Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.
Here are a few items to help make this recipe:
Bia Cordon Bleu Individual White Porcelain 8-Ounce Oval Au Gratin, Set of 4
Kitchen Supply 8 Inch Square Glass Baking Dish
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- 5-6 not too ripe peaches peeled and cut into small pieces
- ½ cup granulated sugar
- 1 tsp cornstarch
- Juice of 1 lemon
- ¼ cup brown sugar (optional)
- Ingredients for topping
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- pinch of salt
- 6 tbs cold butter cut into small cube
- ¼ - ½ cup very hot water
- Preheat oven to 425°
- In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.
- In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.
- Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.
- Be sure to bake on a sheet pan as they will probably spill over.
- Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.
