I know i know. I forgot to get on yesterday.
So as a treat, ill do more then one recipe. Arent i nice?
Cobbler filling: 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) 3/4 cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon flour Cobbler crust: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons brown sugar 4 tablespoons unsalted butter, cut into small pieces 2/3 cup buttermilk
1 tablespoon brown sugar, for topping Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
And Peach Crisp
Peach Crisp6 cups sliced peaches, an be fresh or canned. If canned put peaches in strainer untill well drained.2 tbsp honey1/12 mined candied ginger2 tbs cornstarch1 c unbleached flour1/4 c rolled oats1/3 light brown sugar packed4 tbsp butter or margerine, cubed and chilled3 tbsp chopped pecans- optionalfrozen fat free vanilla yogurt or ice cream
DirectionsPreheat oven to 350
In large bowl, toss peahes and honey sprinkle with ginger and corstarch.In medium bowl, combine flour oats and brown sugar. Using a fork, cut in margerine. Spoon peahes into a 2 quart baking dish, sprink oat mixture on top. Bake for 45 minutes. Allow to ool 30 minutes before serving. As a bonus, top with yogurt or ice cream.*side note* Fresh peaches will loose their color, turning brown. To avoid this, coat slices with lemon juice right after cutting.