Old Fashioned Peach Cobbler

Yield: 1 8-inch square or 9-inch skillet
Adapted from the classic, “The Fannie Farmer Baking Book” by Marion Cunningham, this traditional cobbler uses rich biscuit dough to cover the fruit. This version highlights peaches, but one of the beauties of a cobbler is that any ripe, seasonal fruit can be used.

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On Jul 25, 2017

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For the peach filling:

7 cups fresh peaches (do not used canned), peeled, pitted and sliced (about 7-8 large free stone peaches)

¾ cup granulated sugar

2 tablespoons lemon juice

2-4 tablespoons all purpose flour

4 tablespoons unsalted butter

For the biscuit topping:

1 cup all-purpose flour

2 tablespoons granulated sugar

¼ teaspoon salt

2 teaspoons baking powder

4 tablespoons unsalted butter, chilled

6 tablespoons milk, chilled

2 tablespoons unsalted butter, melted but not hot

2 tablespoons granulated sugar

Preheat the oven to 425 degrees.

1.

Lightly spray the baking pan or skillet with pan spray. In a large bowl, mix the peaches and sugar and lemon juice together and pour into the baking pan. When the fruit begins to juice, mix in the flour. Dot the fruit evenly with the butter. Set aside while you make the biscuit topping.
2.

Toss together the flour, sugar, salt and baking powder in a large mixing bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles a fine crumb. Slowly add the milk, stirring and tossing with a wooden spoon. (Add more milk if the mixture is overly dry, but don’t make the mixture too sticky.) On a smooth, floured surface, knead the biscuit until smooth, but no more than about 8 to 10 times. Shape into a round or square shape, depending on your pan, then place the dough in the refrigerator to chill for at least 10 minutes, or up to 2 hours.
3.

Remove the dough from the refrigerator and roll into the desired shape, no more than ½ -inch thick. Place the dough over the top of the prepared fruit, pressing around the edges. Brush the top of the dough with the melted butter and sprinkle with the sugar.
4.

Bake the cobbler for 35 to 45 minutes, until the juices bubble and the crust is golden brown throughout.
5.

Serve warm with whipped cream or clotted cream. Leftovers are perfect for breakfast.

Nutritional information

Serves 9. Per serving: 295 calories (percent of calories from fat, 39), 3 grams protein, 44 grams carbohydrates, 2 grams fiber, 13 grams fat (8 grams saturated), 35 milligrams cholesterol, 175 milligrams sodium.

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