Saturday, November 15, 2014

Peach Cobbler


 
My husband loves cobbler.  I have made a bunch of variations, but he loves them all.  This fall I bought a box of Paliside peaches and used this in this recipe.  At the height of sweetness, you can use less sugar since the peaches can hold their own.  The biscuit from this recipe is based off of Whole Grain Morning by Megan Gordon.  We did indeed eat this cobbler for breakfast...and then snacked on it the rest of the day until it was gone.  You can use any combination of fruit to make cobbler.  I want to try it with blueberries and peaches.  It would be great as well with apples.  The possibilities are endless.  Use what is in season for best results, though I think frozen berries would also work well.


Peach Cobbler
Filling:
2 pounds peaches, pitted and sliced
1/4 cup sugar
1 -2 2 tablespoons lemon juice
lemon zest from half a lemon
3 tablespoons flour
1/4 teaspoon salt
Cornmeal Biscuits:
1/4 cup flour
1/2 cup whole wheat flour
1/2 cup corn meal (fine ground)
3 tablespoon sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter
1/2 cup plain unsweetened yogurt
1/2 cup buttermilk

Method: Preheat oven to 375 F.  Lightly butter a 9 inch pie plate.  In a bowl mix together peach slices, sugar, lemon juice, and lemon zest.  Let sit for at least 10 minutes to allow time for sugar to dissolve.  After the sugar has dissolved add the flour and salt to the peaches.  Make the dough by sifting the flours together in a separate bowl.  Add cornmeal, sugar baking powder and salt.  Add the butter and mix into dough until it is pea sized or smaller.  Add the yogurt and buttermilk.  Stir until the dough just comes together.  Pour the peaches into the pie plate.  Drop little pieces of dough until all the dough is gone.  Bake until the biscuit are golden brown and the peach juices are bubbling which should be about 35 minutes.  Remove from oven and cool at least 15 minutes before eating.  You can also wait and serve this at room temperature.
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