Peach Cobbler

Name: Peach Cobbler
Yield: 8 servings
Ingredients: 3 lb ripe peaches; ¾ cup granulated sugar; 2 Tbs cornstarch; 2 Tbs lemon juice; ½ tsp ground cinnamon; ¼ tsp fine sea salt; 1 ½ cup all-purpose flour; ¼ cup granulated sugar; 2 tsp baking powder; ½ tsp fine sea salt; 6 Tbs cold unsalted butter; ¾ cup heavy cream; 2 Tbs demerara sugar

👥 8 servings

🗣️ English (detected)

category: Custards & Puddings

counters: Meat and Three

aka: cobbler, peach cobbler, deep dish peach cobbler, dropped biscuit cobbler

slack: narrow — the topping goes onto fruit already baked twenty minutes; dropped onto raw peaches the biscuit sits in cold juice and stays doughy

pairs-with: banana-pudding, sweet-potato-pie, french-vanilla-ice-cream

step: spoon the dough on, bake 375°F 35 min

#peach #dessert #baked #biscuits #southern

From: John Chen's Tabular Recipes

🥘 Ingredients

ripe peaches 3 lb
granulated sugar ¾ cup
cornstarch 2 Tbs
lemon juice 2 Tbs
ground cinnamon ½ tsp
fine sea salt ¼ tsp
all-purpose flour 1 ½ cup
granulated sugar ¼ cup
baking powder 2 tsp
fine sea salt ½ tsp
cold unsalted butter 6 Tbs
heavy cream ¾ cup
demerara sugar 2 Tbs

🍳 Cookware

9x13-in baking dish

1

Bake the fruit twenty minutes before the topping goes anywhere near it.
2

Toss ripe peaches , granulated sugar , cornstarch , lemon juice , ground cinnamon , fine sea salt .
3

Bake @&( timer in a 9x13-in baking dish at 375°F (190°C) for 20 min .
4

Whisk all-purpose flour , granulated sugar , baking powder , fine sea salt .
5

Cut @&( timer together with cold unsalted butter , heavy cream to a shaggy dough.
6

Bake @&( timer under spoonfuls of @&( timer , scattered with demerara sugar , at 375°F (190°C) for 35 min .
7

Cool it half an hour before it is spooned out. Straight from the oven the juice runs off the plate.

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