OLD FASHIONED PEACH COBBLER

Russ Myers

By
@Beegee1947

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


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Comments:

Serves:

12 to 14 Servings

Prep:

40 Min

Cook:

1 Hr

Method:

Bake

Ingredients

10 Tbsp
cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
4 lb
peaches (10 to 12), peeled, pitted and thickly sliced
1 c
granulated sugar, divided
1 Tbsp
plus 1 teaspoon cornstarch
2 tsp
pure vanilla extract
1 tsp
fine sea salt, divided
1 tsp
ground cinnamon (optional)
2 c
all-purpose flour
2 tsp
baking powder
1/4 c
non-hydrogenated vegetable shortening, chilled
2/3 c
lowfat buttermilk
1/4 c
turbinado sugar

Directions Step-By-Step

1
Preheat the oven to 350°F. Butter a 9x13-inch baking dish; set aside. In a large bowl, toss together peaches, 3/4 cup of the granulated sugar, cornstarch, vanilla, 1/2 teaspoon of the salt and cinnamon (if using); set aside.
2
In a food processor, pulse flour, remaining 1/4 cup granulated sugar, baking powder and remaining 1/2 teaspoon salt until combined. Add 8 tablespoons butter and shortening and pulse until pea-sized lumps remain. Add buttermilk and pulse again, just until mixture forms a rough dough.
3
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.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom