Cookbook:Sweet Peach Cobbler
Sweet Peach Cobbler | |
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Category | Dessert recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | Cuisine of the United States
Ingredients
editFilling
edit- ½ cup (about 120 ml) granulated sugar
- 1 tablespoon (15 ml) cornstarch
- 4 cups (950 ml) sliced peeled peaches
- ¼ teaspoon ground cinnamon
- 1 teaspoon (5 ml) lemon juice
Topping
edit- 1 cup (about 240 ml) all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons shortening
- ½ cup (about 120 ml) milk
Procedure
editFilling
edit- Preheat oven to 400°F.
- Combine granulated sugar and cornstarch in a mixing bowl.
- Stir in peaches and lemon juice to make a sugary-brown syrup.
- Bring the peach mixture to a boil in a saucepan, and simmer until it thickens. Transfer to a 2-quart casserole dish, and put into the oven.
Topping
edit- Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed.
- Add shortening, and cut with a pastry blender until well mixed.
- Mix in milk to make a ball of dough.
Assembly
edit- Remove casserole dish from the oven. Add dough in spoon-sized dollops on top of fruit.
- Return to 400°F oven. Bake for 25–30 minutes, until topping turns brown.
- Serve.
Visual procedure
edit-
Assemble ingredients
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Prepare sliced peaches
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Combine sugar and cornstarch
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Combine peaches and cornstarch mixture in saucepan
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Cook filling until thickened
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Transfer filling to baking dish
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Combine dry ingredients for topping
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Cut shortening into dry ingredients
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Dollop topping over filling
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Bake until golden