Peach Cobbler

By LDenvir

Ingredients

• 6 large peaches, cut into thin wedges
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• Biscuit topping
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 stick cold unsalted butter, cut into small pieces
• 1/4 cup boiling water
• : Wild striped bass 'en cartoccio'
• The Scottos
• Ingredients
• Preparation
• Preparation
• 1 . Preheat oven to 375°F.
• 2 . Sauté garlic with olive oil; add leeks first then fennel and carrots. Deglaze with white wine and then add butter, salt, pepper and thyme. Do not overcook; make sure the texture is crunchy.
• To assemble
• 1 . Place the vegetables on foil then add the wild striped bass. Add the basil, parsley and dill. Season with salt and pepper and drizzle with olive oil.
• 2 . Place second square of foil on top and fold edges to form a tight seal. Bake in 375ºF oven for 20 minutes (until foil puffs up). Remove from oven, place on serving platter, cut open parchment and serve.
• Serving Size
• Serves 2
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• Recipe: Peach cobbler with peach gelato and whipped cream
• The Scottos
• Ingredients
• Preparation
• search for more recipes in TODAY Food

Preparation

Step 1

1. Preheat oven to 425°F.
2. Toss peaches with sugar, lemon juice, and cornstarch in a 2-quart baking dish and bake in middle of oven for 10 minutes.
3. While fruit bakes, make topping. Whisk together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. Bake cobbler in middle of oven until topping is golden, about 25 minutes. Remove from oven and serve warm with peach gelato and fresh whipped cream.
Serving Size
Serves 6 to 8