Joel siegel's peach, plum or berry cobbler

Yield: 1 servings

Measure Ingredient
8 Large; ripe peaches (3-4
; lbs)
1½ cup Light brown sugar
1 teaspoon Apple pie spice
½ Lemon; juice of
1 tablespoon Minute Tapioca; (optional)
2 tablespoons Framboise; (raspberry liquer)
; (optional)
4 tablespoons Unsalted butter
2 cups Sifted flour
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1½ cup Buttermilk
6 tablespoons Unsalted butter



Filling directions:

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. Put into well-greased (Crisco) 12" frying pan.

Dot with unsalted butter. Cook for 20-25 min. at 425 degrees.

Cobbler directions:

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

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.

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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