CARAMEL PEACH COBBLER

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Juicy Cobbler Dough

  • This Cobbler dough works great in recipes that call for baking fruit without cooking the fruit first. Use it for any baked fruit pie or cobbler.

  • 1

    stick (4 oz) butter, but into cubes and at room temperature

  • 1

    cup sugar

  • 1

    cup all purpose flour

  • 1

    tablespoon Baking Powder

  • 1

    Tablespoon pure Vanilla extract

  • 1/2

    teaspoon salt

  • 1

    cup whole Milk

  • *I used 2% Milk

  • CARAMEL PEACH FILLING:

  • YOU WILL NEED:

  • 1/2

    cup sugar

  • 1

    tablespoon cornstarch

  • 1/2

    teaspoon ground cinnamon

  • 1

    Tablespoon pure vanilla

  • 2

    teaspoons fresh squeezed lemon juice

  • 1/4

    cup Caramel Sauce

  • 4

    cups sliced peaches/raspberries

Directions

Directions: 1. Using a hand or stand mixer, mix together butter and sugar on a low speed until creamy. 2. In a separate bowl, mix together flour and baking powder. 3. Add the vanilla extract, salt, milk, and half the flour mixture to mixer, continuing to mix on low speed. 4. Add remaining flour mixture and mix until well blended. 5. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. 6. To use juicy cobbler dough in a recipe, scoop out with a large spoon and place circles of dough over fruit filling. Filling Directions: Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, Caramel Sauce, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Drop dough by 6 spoonfuls onto hot peach mixture. Sprinkle Cinnamon&Sugar mixture or Turbinado Sugar over the dough circles. Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream* I had to bake this a bit longer than the recipe calls for, so that the Biscuits were done through. If they get too brown, lower the rack to the middle or cover with foil.

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