Summer peach cobbler
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Ripe peaches - peeled; sliced | |
| ⅔ | cup | Sugar |
| ½ | cup | Brown sugar |
| ¼ | cup | Cornstarch |
| ¼ | cup | Lemon juice |
| 2 | cups | All-purpose flour |
| 2½ | teaspoon | Baking powder |
| 1 | tablespoon | Lemon zest |
| ½ | cup | Sugar |
| 4 | tablespoons | Butter |
| ⅔ | cup | Half and half |
Directions
FILLING
BISCUIT TOPPING
Directions: In a large pot, combine the peaches, sugar, brown sugar, cornstarch and lemon juice. Over medium heat, bring the mixture to a boil.
Let boil for one minute. Spoon mixture into a 13x9 glass baking dish. For the topping, in a food processor, combine the flour, baking powder, lemon zest and sugar. Pulse once to mix well. Add the cold butter and pulse until the mixture resembles coarse crumbs. Finally add the half and half and pulse 2-3 times until the dough forms. Remove from machine and form into a large rectangle about 1" thick. Cut the dough into six even pieces and place on top of the fruit mixture. Bake at 425 degrees for 35 minutes until filling is bubbling and crust is golden brown. Serve with vanilla ice cream.
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