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Lafayette Peach Festival Cobbler

Source of Recipe


Adapted from Karen's in the Country






List of Ingredients



• -- Peach Filling --
  
• 10 medium peaches, peeled and sliced 1/2-inch thick
  
• 1 Tbsp plus 1 tsp lemon juice
  
• 3/4 cup sugar
  
• 1/4 tsp salt
  
• 1 cup cranberry juice, divided
  
• 2 Tbsp (scant) cornstarch
  
• 3/4 tsp almond extract
  
• .
  
• -- Cobbler Topping --
  
• 2 cups pastry or all-purpose flour
  
• 1/4 cup plus 2 Tbsp sugar
  
• 2-1/4 tsp baking powder
  
• 1/2 tsp salt
  
• 6 Tbsp cold unsalted butter (if using salted butter, omit salt from dry ingredients)
  
• 1 egg
  
• 1/4 cup heavy cream
  
• 1/4 cup milk
  






Instructions



1. In a large saucepan over medium heat, bring peaches, lemon juice, salt and 1/2 cup cranberry juice to a boil. Mix remaining cranberry juice and cornstarch, and add to peaches. Boil until juice is clear. Add almond extract.
   
   
2. Topping: Stir flour, sugar, baking powder and salt together. Cut in butter until pieces are the size of walnut halves. In a separate bowl, mix egg, cream and milk. Add liquid mixture to dry mixture and stir 16 revolutions in a bowl. Turn onto floured board and knead 12 times. Roll out to about 1/2-inch thick and cut into twelve 2-1/2-inch rounds. (Or pat walnut-sized balls into discs.)
   
   
3. Pour filling into a 9x12-inch pan and top with cobbler. Bake at 375 degrees (F) for 15 to 20 minutes or until peaches are bubbly and topping is golden brown.
   
   Serves 10 to 12