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    Peach Melba Cobbler


    Source of Recipe


    Young Family Reunion Recipe Collection

    List of Ingredients




    -----FILLING-----
    2 1/2 lb Peaches peeled, pitted and thickly sliced
    1/2 c Granulated Sugar
    2 tb All-Purpose Flour
    1/4 ts Cinnamon
    1 1/2 c Raspberries Fresh or Frozen
    1 tb Fresh Lemon Juice

    -----TOPPING-----
    1 1/3 c All-Purpose Flour
    2 tb Granulated Sugar (divided)
    3/4 ts Baking Powder
    1/2 ts Salt
    1/4 ts Baking Soda
    1 1/2 tb Vegetable Oil
    1 tb Chilled Butter cut into small pieces
    1/3 c Sour Cream
    4 tb Milk
    1 Whole Egg slightly beaten

    Recipe



    Pre-heat oven to 375-F degrees. Lightly oil or spray the bottom and sides of a 3-quart baking dish with non-stick vegetable oil. Set aside. Dip peaches in a large pot of boiling water for up to 1 minute, then remove them with a slotted spoon. When they're cool enough to easily handle, slip off their skins. Halve, pit, and slice the peaches.

    In a large mixing bowl combine sugar, flour, and cinnamon with the peaches, raspberries, and lemon juice. Stir with a wooden spoon or toss to blend, then place in the prepared baking dish.

    To prepare the topping, combine flour, half the sugar, baking powder, salt, and baking soda in a medium-sized mixing bowl. Using your fingers, work in the oil and butter until coarse crumbs are formed.

    In a separate large bowl, whisk together sour cream and milk. Add the flour-crumble mixture and mix with a fork until a dough is formed. Knead the doughy mixture on a lightly floured surface for about 5 minutes until smooth.

    Roll out the dough between two sheets of lightly floured wax paper, in order to easily transfer the topping to the baking pan. Peel off one sheet of wax paper and place, dough face down, on top of the filling. Remove the second sheet of wax paper and lightly brush the surface with a slightly beaten egg, then sprinkle with remaining sugar.

    Cut several slices into the topping to release the steam and bake the cobbler for 35 to 45 minutes until the top is just browned. Let stand to cool for at least 15 minutes prior to serving. Refrigerate to store, covered. Serve stored cobbler at room temperature.

 

 

 

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