Friday, September 2, 2011

Peach Cobbler

By Kathryn Washburn Breighner

We're still swamped with peaches! For this recipe, I picked up a bowl full of peaches from the ground to make this fabulous peach cobbler. I like lots of fruits in my pies, cobblers and crisps and so for any recipe where 4 c of fruit is called for, I add six. For this cobber, I used 8 c because the fruit needs to be used.

To start, bring a bowl of water to a boil and drop the peaches in the water. Using a slotted spoon, remove the peaches after 1 minutes and drop into a bowl or sink of cold water. Remove the skins and the stone and put the cut peaches in an 8 c bowl.

To the bowl of peaches, add and stir together:
1 t cinnamon
2 T brown sugar
2 T flour
1 t vanilla

Pour the peach mixture into a greased baking pan or pie plate. Using the same bowl that the peaches were in (to save on clean up!), add:

1 c flour
3/4 c brown sugar
4 T cold butter
1 t baking powder
1/2 baking soda
a pinch of salt
2 t grated lemon peel
3/4 c buttermilk

Cut the butter into the dry ingredients with a fork or pastry cutter until the pieces of butter and pea size.  Stir n the buttermilk and blend quickly. The dough will be wet.

Top the peaches with large dollops of the dough and bake at 425 degree F for 20 minutes. Top with ice cream or yogurt.

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