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Peach cobbler

The cobbler is a traditional American and British dessert. In the U.S. it is very popular in the southern states. A cobbler is a very simple, hearty “country” dish – in fact, it is just a layer of berries or fruit baked under a layer of dough. In the U.S., cherry, blueberry, and this particular peach cobbler are typical.

Ingredients:

  • For the filling:
  • 5 large peaches.
  • 2 tbsp. bourbon (can be substituted for cognac, brandy, whiskey, or liqueur)
  • 3 tbsp sugar
  • 1 tbsp. starch
  • 1/2 tsp. cinnamon
  • 30g butter
  • For the dough:
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 90g cold butter
  • 90 ml heavy cream
  • For the top of the cobbler:
  • 2 tbsp. heavy cream
  • 2 tbsp sugar
  • 1/4 tsp. cinnamon
  • For serving:
  • vanilla ice cream (optional)

HOW TO MAKE IT :

Pour boiling water over the peaches from the kettle and let stand for one minute.

Carefully remove the peaches from the water, cool them a little and take off the skin (it is very easy to remove after scalding).

Remove the seeds from the peaches and cut the fruit into slices.

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Add to the peaches, bourbon, sugar, cinnamon and starch and mix.
Sift flour together with salt and baking powder in a bowl.

Add the cold butter cut into small pieces. With your fingers or a special device (“pastry cutter”) grind the flour and butter into coarse fatty crumbs.

Add cream, mix.

Heat 30g of butter in a pan. Cook the stuffing on medium heat, stirring frequently, for about 5 minutes.

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If the pan can be put in the oven, cook kobler directly in it. If not, we transfer the stuffing to a small deep mold for baking.

Use a tablespoon to place small portions of dough on top of the fruit.
Brush the top of the cobbler with cream.

Sprinkle with sugar mixed with cinnamon.

Place the cobbler in a preheated 190 C (375 F) oven for 40-45 minutes.
Remove and cool slightly. Serve warm, with a scoop of vanilla ice cream (optional).

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Enjoy!

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