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Monday, September 16, 2013

Peach Cobbler

This peachy recipe is a cross between peach cobbler and peach crisp. It has sweet and fluffy shortcake type biscuit, swirled into the peaches and its topped with a beautiful brown sugar crisp.












Ingredients:
For the biscuit mix:

  • 2 cups flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cups sour milk (sour it with lemon juice or vinegar)

For the Peaches mixture:

  • 5 lbs canned peaches drained
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons vanilla extract
For the crisp topping:
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/4 cup or 1/2 stick butter
Directions:
Prepare biscuit mix first by mixing all dry ingredients.
Cut butter into small pieces and work it through flour mixture with your fingers until you have crumb.
Add sour milk and stir until you get a soft, smooth ball of dough.
Knead a few times and set aside covered with plastic wrap.
Preheat the oven to 375 degrees F.
For the peaches, mix all peach mixture ingredients with a spoon, being sure to evenly coat peaches with flour and sugar.
Crumble the crisp topping ingredients together to make a crumb texture.
Grease the bottom of a standard 11X14 baking dish/pan.
Roll out biscuits to 1/2 in thickness and cut rounds to place in the bottom of the baking dish. You may also just pull pieces off the dough and place apart a bit on the bottom of the pan.
Pour peaches mix over the biscuits and top evenly with crumb mix.
Bake for 25 - 30 minutes until your biscuits are fully cooked and the crumb top is crisp and golden.
Serve warm or cooled with ice cream or whipped cream.

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