Joel siegel's fruit cobbler

Yield: 1 Servings

Measure Ingredient
8 larges Ripe peaches; (3-4 lbs)
1½ cup Light brown sugar
1 teaspoon Applepie spice
½ Lemon; Juice of
1 tablespoon Minute Tapioca; optional
2 tablespoons Framboise; raspberry liqueur, optional
4 tablespoons Unsalted butter
2 cups Sifted flour
2 teaspoons Baking powder
½ teaspoon Baking soda
1½ cup Buttermilk
6 tablespoons Unsalted butter

FRUIT FILLING

COBBLER DOUGH

Filling Directions :

1. Pit, halve and slice peaches cut in 8 pieces. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 min.

2. Put into well-greased (Crisco) 12" frying pan. Dot with unsalted butter.

3. Cook for 20-25 min. at 425 degrees.

Cobbler Directions:

1. Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir.

2. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand.

3. Bake 25 min. at 425 degrees or until the biscuits are golden brown.

Allow to slightly cool, serve while still warm with fresh whipped cream.

Other Fruit Mixtures For Cobbler: 2-3 quarts blueberries, blackberries, or huckleberries 1½ cups of sugar Juice of ½ a lime Zest of ½ a lime 1 tablespoon tapioca (optional)

More Variations: 4 lbs. plums cut into 8 pieces or 3-4 lbs. Nectarines 1 ½ cups of light brown sugar Juice of ½ lemon MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998

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