Thursday, September 1, 2011

Peachy Keen Cobbler

This is my friend Shannon's recipe. There's nothing better than a cobbler or crisp to showcase the luscious flavors of fruit. I love peaches and this cobbler recipe is a winner.

A cobbler is a baked dessert similar to a pie, with two parts: the crust and the filling, which bond together when baked. Most fruit cobblers are baked, adding crunch and texture to the topping. A version of the fruit cobbler originating in New England, called a grunt or a slump is cooked on the stove top. This keeps the top biscuit dough soft instead of hardening as it would in the oven. The buckle is yet another possible cobbler version and can be made as either a cake batter with fruit mixed in and then baked, or it can be a cake batter that is layered on the bottom of a pan and is topped with fruit before baking. It’s a cobbler in reverse, with cake instead of pastry.

Easy Peach Cobbler
1/2 cup butter, melted
1 cup flour
2 cups sugar, divided
1 T baking powder
1/2 t salt
1 cup buttermilk
4 cups fresh peach slices
1 T fresh lemon juice
1 t vanilla
ground cinnamon or nutmeg (optional)
1. Preheat oven to 375°. Add butter to a 13x9 baking pan. Set aside.
2. In a large bowl, combine flour, 1 cup sugar, baking powder and salt; stir in buttermilk, mix til dry ingredients are just moistened. Pour batter over butter; do not stir.
3. In a medium saucepan, bring remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Stir in vanilla.
4. Pour mixture over batter (do not stir). Sprinkle with cinnamon.
5. Bake 40-45 minutes or til bubbling and golden brown. Let rest about 10 minutes before serving.
6. Serve warm with butter pecan ice cream.

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