SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining.
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
MORE GREAT DESSERT RECIPES!
Chocolate Lava Cake http://bit.ly/1td06pB
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
S’More Pie http://bit.ly/EWBSmore
Creme Brulee http://bit.ly/EWBCreme
Tiramisu http://bit.ly/EWBTiri
Profiteroles http://bit.ly/EWBProfiteroles
Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS
S’More Pie http://bit.ly/SmorePieEWB
Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm
Pumpkin Bread http://bit.ly/1q8avMA
French Apple Tart http://bit.ly/1qO3RP9
Apple Turnovers http://bit.ly/1oKtfRc
Elegant French Toast http://bit.ly/FrenchToastEWB
Profiteroles http://bit.ly/EWBProfiteroles
Coffee Cake http://bit.ly/CrumbCakeEWB
Banana’s Foster http://bit.ly/BanFosterEWB
Foolproof Brownies http://bit.ly/1wu0bCq
Foolproof Crepes http://bit.ly/1sXywZS
Foolproof Tiramisu http://bit.ly/1ytO2hW
Foolproof Snickerdoodles http://bit.ly/1ww1gLR
BETH’S PEACH COBBLER RECIPE
Makes 4 mini cobblers or 1 large one made in a 9x 13 shallow baking dish
INGREDIENTS:
8 peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
3 tbsp (40 g) turbinado sugar
2 tbsp (25 g) white sugar
1 tbsp (15 g) flour
½ tsp (2.5 ml) cinnamon
¼ tsp (1.25 ml) nutmeg
¼ tsp (1.25 ml) salt
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) water
¼ cup (40 g) of raw pecans, diced
1 tbsp (15 g) butter (cut into cubes)
For Topping:
1 1/4 cups (150 g) flour
1 tablespoon (12 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
9 tablespoons (135 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
METHOD:
Preheat Oven to 450F (232C).
Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
Place dishes on a large baking sheet, to catch drippings if juices bubble over.
Bake for 15 mins or until peaches are bubbling and caramelized.
Meanwhile create the biscuit topping.
In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.
Then in a small bowl combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.
Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.
Bake at 400 for 15 mins. Serve warm with a scoop of vanilla ice cream on top.
NOTE: These can be made a few hours before and stored, uncovered at room temperature. 20 mins before serving heat at 200 degrees for 20 mins. Enjoy!
source