Daily Special: Peach Cobbler

Peach Cobbler by Christine Guerriero, Sweet Lorraine's Bakery

Ingredients for Pie Filling: 

  • 4 lbs of peaches
  • 1/2 of lemon juice and zest
  • 1/4 of orange juice and zest
  • 1 cup granulated sugar
  • 2 tbsp peach liquor
  • 3 1/2 tbsp water
  • 3 1/2 tbsp cornstarch

Ingredients for Cobbler Topping:

  • 2 cups AP Flour
  • 6 tbsp granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 1/2 cup or 1 stick of unsalted butter (chilled and cubed)
  • Sanding sugar

Pie Filling Instructions:

  1. Peel and slice peaches.
  2. Put into a pot and add the lemon and orange juice and zest, granulated sugar and peach liquor. Cook until peaches are soft and sugar is liquefied.
  3. Mix water and cornstarch together (slurry) and pour into pot with filling. Cook on medium high heat stirring constantly until mixture begins to thicken and liquid becomes clear.
  4. Take off heat and let cool to room temp.


Cobbler Topping Instructions:

 

  1. Combine flour, sugar, salt, and baking powder in mixing bowl with paddle attachment.
  2. Add cold butter and mix until it resembles fine, even crumbs.
  3. Slowly add milk and mix until combined.
  4. Take dough out of mixing bowl and on lightly floured surface knead dough until it is fairly smooth.
  5. Method of Prep for Cobbler
  6. Pour peach filling into aluminum tin or ceramic dish.
  7. Take cobbler topping and drop pieces all over the top of the peach filling until completely covered. (this will give it a very rustic look, if you prefer a cleaner look you can roll the topping out and place it on top like you would a pie)
  8. Generously sprinkle clear sanding sugar on top and place on sheet pan before placing in oven at 325 degrees.
  9. Bake for 20 - 30 minutes, or until cobbler topping is golden brown.
     
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