Sweet juice peaches are perfect for this dessert. Select fruit that is unblemished and yields to gentle pressure when squeezed. Sweetness does not increase after picking, so be selective. To vary the cobber's filling, add some blue berries, strawberries or sliced plums.
|9 medium ||peaches, (3 lb.)|
|2 tbsp. ||fresh lemon juice|
|1/2 cups ||sugar|
|2 tbsp. ||sugar|
|1/4 tsp. ||ground nutmeg, grated|
|1 1/3 cups ||unbleached white flour|
|3 tbsp. ||sugar|
|1 1/2 tsp. ||baking powder|
|1/2 tsp. ||baking soda|
|1/4 cups ||butter, cold, cut into small pieces (1/2 stick))|
|2/3 cups ||buttermilk, (or plain low-fat yogurt)|
- Preheat the oven to 400 °F (195 °C).
- Peel peaches by immersing them in boiling water for 1 minute. Remove with slotted spoon. Cook peaches under cold running water, then slip off skins. Slice peaches into wedges directly into a 2"-deep, 2-quart baking dish or deep 10" pie plate.
- Toss peaches with lemon juice and 1/2 cup sugar. Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.
- in large bowl, mix flour, sugar baking powder and baking soda. Cut in butter with two knives or pastry blender until mixture resembles small peas.
- Pour buttermilk over top. Toss with fork until mixture clumps together.
- Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.
- In small cup, mix remaining 2 tsp. sugar and nutmeg. Sprinkle over biscuits.
- Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Remove cobble to wire rack to cool slightly before serving.
8 servings per recipe
Serving size 1 serving
|Amount per serving
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 8g||40%|
|Trans Fat |
|Total Carbohydrate 29g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars |
|Includes Added Sugars|