Old-Fashioned Peach Cobbler, 6/11/13 - KATV - Breaking News, Weather and Razorback Sports

Old-Fashioned Peach Cobbler, 6/11/13

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Sara Massana

Whole Foods

 

Serves 12 to 14

This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season.

 

Ingredients: 

  • 10 tablespoons cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
  • 4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
  • 1 cup cane sugar, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups all-purpose flour (can be subbed for gluten free flour)
  • 2 teaspoons baking powder
  • 1/4 cup non-hydrogenated vegetable, chilled
  • 2/3 cup low fat buttermilk
  • 1/4 cup turbinado sugar

Method: 

Preheat oven to 350°F. Butter a 9-x13-inch baking dish; set aside. In a large bowl, toss together peaches, 3/4 cup cane sugar, cornstarch, vanilla, 1/2 teaspoon salt and cinnamon (if using); set aside. 

In the food processor, pulse flour, remaining 1/4 cup cane sugar, baking powder and remaining 1/2 teaspoon salt until combined. Add 8 tablespoons butter and the shortening and pulse until pea-sized lumps remain. Add buttermilk and pulse again, just until mixture forms a rough dough.

Stir peach mixture well, then transfer to prepared dish. Drop dough onto peaches in large dollops. Melt remaining 2 tablespoons butter and brush onto dough, then sprinkle all over with turbinado sugar. Bake until peaches are tender and bubbly and biscuits are puffed and golden brown, about 1 hour. Serve warm or at room temperature.

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