So it has been a bit harder than I expected to continue posting now that I am back in school again. Not only do I find it hard to make the time to post, but its even harder to find the time to do the things which inspire these posts such as gardening and cooking. On top of all of that, it's been too damn hot to enter the kitchen for the last several weeks! I am hopeful however, that the weather is soon to change and the baking bug will once again return. In anticipation of that, I have a peach cobbler recipe for you all that is to die for. I know lots of people are attached to crumbly topped cobblers, but give this biscuit topped recipe a try. You won't be sorry. Oh and no picture for this one folks (note the too damn hot comment above), but you can see some on the blog I stole this recipe from.
Kristen’s Peach Cobbler
6 cups peeled and cored peaches
1/2 cup sugar5
tablespoons unbleached flour
1 3/4 cups unbleached flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 tsp salt
6 tablespoons butter or non-dairy butter-cold
1/2 cup milk or dairy-free milk
2 tablespoons butter or non-dairy butter
2 tablespoons sugar
1/2 teaspoon cardamon
Pre-heat the oven to 375 degrees. Peel and core the peaches and put them into a cast iron frying pan(I just used a regular glass baking dish). Mix in the 1/2 cup sugar and 5 Tbsp flour. Set aside.
Mix together the flour, sugar, baking powder, salt. Add the cold butter and milk and stir until mixed. Spoon the biscuit mixture over the peaches.
Brush the melted butter over the cobbler. Mix the sugar and cardamon together and sprinkle on top of the cobbler. Put into the oven and bake until the top browns, about 45-50 minutes. Cool for about 20 minutes and serve with fresh whipping cream or ice cream.
La Brocalou le Titoustock – French Antique Store
22 hours ago