Crisp Peach Cobbler | Popular Recipes

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Crisp Peach Cobbler

"This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream."

Ingredients :

  • 6 large fresh peaches, pitted and cut into eighths
  • 1 lemon, zested and juiced
  • Batter:
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups white sugar
  • 1 1/3 cups self-rising flour
  • 1/3 cup rolled oats
  • 2/3 cup whole milk
  • Glaze:
  • 1/4 cup white sugar
  • 2 tablespoons cold water, or as needed to wet topping sugar

Instructions :

Prep : 20M Cook : 8M Ready in : 1H35M
  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Notes :

  • To make your own self-rising flour, whisk 1 1/3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt together in a bowl.
  • If you don't have a water spritzer, you can use a pastry brush to moisten the sugar topping.

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