"Peach Cobbler for Two-CI

By RoketJSquerl

Ingredients

• FILLING:
• FILLING:
• FILLING:
• 3 3 tablespoons 3 tablespoons packed brown sugar
• 3 3 tablespoons 3 tablespoons packed brown sugar
• 3 3 tablespoons 3 tablespoons packed brown sugar
• 1 1 tablespoon 1 tablespoon unsalted butter
• 1 1 tablespoon 1 tablespoon unsalted butter
• 1 1 tablespoon 1 tablespoon unsalted butter
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/8 1/8 teaspoon 1/8 teaspoon ground cinnamon
• 1/8 1/8 teaspoon 1/8 teaspoon ground cinnamon
• 1/8 1/8 teaspoon 1/8 teaspoon ground cinnamon
• 1 1/4 1 1/4 pounds 1/2-inch 1 peaches, peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 pound frozen sliced peaches
• 1 1/4 1 1/4 pounds 1/2-inch 1 peaches, peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 pound frozen sliced peaches
• 1 1/4 1 1/4 pounds 1/2-inch 1 peaches, peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 pound frozen sliced peaches
• 1 1 tablespoon 1 tablespoon water
• 1 1 tablespoon 1 tablespoon water
• 1 1 tablespoon 1 tablespoon water
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons lemon juice
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons lemon juice
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons lemon juice
• 1 1 teaspoon 1 teaspoon all-purpose flour
• 1 1 teaspoon 1 teaspoon all-purpose flour
• 1 1 teaspoon 1 teaspoon all-purpose flour
• 1/2 1/2 teaspoon 1/2 teaspoon vanilla extract
• 1/2 1/2 teaspoon 1/2 teaspoon vanilla extract
• 1/2 1/2 teaspoon 1/2 teaspoon vanilla extract
• TOPPING:
• TOPPING:
• TOPPING:
• 1/2 1/2 cup 1/2 (2 1/2 ounces) all-purpose flour
• 1/2 1/2 cup 1/2 (2 1/2 ounces) all-purpose flour
• 1/2 1/2 cup 1/2 (2 1/2 ounces) all-purpose flour
• 2 2 tablespoons 1 plus 1 teaspoon granulated sugar
• 2 2 tablespoons 1 plus 1 teaspoon granulated sugar
• 2 2 tablespoons 1 plus 1 teaspoon granulated sugar
• 1/2 1/2 teaspoon 1/2 teaspoon baking powder
• 1/2 1/2 teaspoon 1/2 teaspoon baking powder
• 1/2 1/2 teaspoon 1/2 teaspoon baking powder
• 1/8 1/8 teaspoon 1/8 teaspoon baking soda
• 1/8 1/8 teaspoon 1/8 teaspoon baking soda
• 1/8 1/8 teaspoon 1/8 teaspoon baking soda
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/8 1/8 teaspoon 1/8 teaspoon salt
• 1/4 1/4 cup 1/4 cup buttermilk
• 1/4 1/4 cup 1/4 cup buttermilk
• 1/4 1/4 cup 1/4 cup buttermilk
• 2 2 tablespoons 2 tablespoons unsalted butter, melted
• 2 2 tablespoons 2 tablespoons unsalted butter, melted
• 2 2 tablespoons 2 tablespoons unsalted butter, melted

Details

Adapted from cookscountry.com

Preparation

Step 1

If you use frozen peaches, don’t thaw them, but do increase their cooking time in step 1 to about 7 minutes. A serrated peeler makes quick work of peeling fresh peaches. If you don’t have buttermilk, combine ¼ cup of milk with 1 teaspoon of lemon juice and let the mixture sit for 10 minutes before proceeding with step 2 of the recipe.

1. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 400 degrees. Combine sugar, butter, salt, and cinnamon in 8-inch ovensafe skillet over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Add peaches and cook, covered, until peaches release their juice, about 5 minutes. Whisk water, lemon juice, and flour together in bowl and stir into peaches. Off heat, stir in vanilla. Cover and set aside.

2. FOR THE TOPPING: Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and butter and stir until dough forms.

3. Using spoon, drop 1-inch pieces of dough evenly over hot peach mixture in skillet. Sprinkle with remaining 1 teaspoon sugar and bake until topping is golden brown, 20 to 25 minutes. Let cool on wire rack for 20 minutes. Serve.

DON’T MAKE THIS MISTAKESOGGY BISCUIT, FLAVORLESS FILLING
Peaches are very juicy. That’s part of their appeal and—when it comes to cobbler—their challenge. We precook the fruit, concentrating its juice and flavors, and ensuring that wet peaches don’t produce soggy biscuits that spread rather than rise.