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Thursday, Aug. 11, 2011 01:21 am

Fresh peach cobbler

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Peach cobbler is one of Mary Clay’s signature desserts. This is my version of that summertime classic. 

  • 2/3 – 1 c. sugar
  • 1 T. cornstarch
  • 1/2 tsp. cinnamon, optional
  • 1 c. water
  • Ashley’s amazing biscuit dough, using 2 T. sugar
  • 3 heaping cups ripe peaches, peeled or not, cut into bite-sized pieces, including any juice that accumulates when cutting them.
  • Coarse sugar (sometimes labeled Sugar in the Raw or Demarara) for sprinkling

Preheat the oven to 400°.

To peel peaches easily, cut an X into the blossom end (opposite the stem) and drop into boiling water for 30 seconds. Plunge into ice water, and peel as soon as they’re cool enough to handle.
Prepare the biscuit dough up to before forming into biscuits, and set aside.

Mix the sugar, cornstarch and cinnamon, if using, in a large saucepan. Bring the water to a boil in a microwave, then whisk it into the sugar mixture until smooth. Return to a boil on the stove over medium high heat, then stir in the cut peaches.

Pour the hot peach mixture into an approximately 10-inch x 6-inch baking dish, then, using the drop method, place 6 equal dollops of biscuit dough evenly over the peaches. Brush the biscuits with melted butter and sprinkle them with coarse sugar.

Bake for 30 minutes or until the biscuits are golden brown on top and cooked through, and the peaches are bubbling. Serve warm, either as is, drizzled with a little heavy cream, or a small scoop of vanilla ice cream.

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