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Peach Cobbler II - gfweb's




Source of Recipe


Gourmet Magazine September 1999 via Gfweb on eG


Recipe Introduction


Gfweb posted this on eGullet.org and it looked so good that I wanted to try it. It turned out great and so easy. I didn’t peel mine and they were fine. Wonderful served hot with vanilla bean ice cream!


List of Ingredients




PEACHES:
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 t. vanilla
1 teaspoon cornstarch
1/2 t. cinnamon
1/4 t. salt

BISCUIT TOPPING:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
2 T. turbinado sugar


Recipe



PEACHES:
Heat oven to 425F. Toss the peaches with the lemon juice and vanilla in a 2-qt. nonreactive baking dish (you can use an 8x8 or 9x9-inch dish). Mix the sugar, cornstarch, cinnamon, and salt. Sprinkle over the peaches and stir. NOTE: My dish was pretty full of peach slices. I would have appreciated being able to do this in the baking dish and not have an additional bowl to clean, but I was afraid I’d make a mess, so I used a big bowl. Bake in the middle of the oven for 10 minutes.

MEANWHILE, MAKE THE TOPPING:
In a bowl, mix together flour, sugar, baking powder, and salt. Blend in the butter using your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until JUST combined.

Take the peaches out of the oven and drop spoonsful of the biscuit topping over them. The topping will spread a bit while it bakes. Sprinkle with the turbinado sugar. Return to the oven and bake until the topping is golden brown – about 25 minutes.

Serves 4-6.