| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gma4 | 1 | Servings | |
INGREDIENTS
| 8 | Large, ripe peaches 3-4 | |
| lbs | ||
| 1 1/2 | c | Light brown sugar |
| 1 | t | Apple pie spice |
| 1/2 | Lemon, juice of | |
| 1 | T | Minute Tapioca, optional |
| 2 | T | Framboise, raspberry |
| liquer | ||
| optional | ||
| 4 | T | Unsalted butter |
| 2 | c | Sifted flour |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Salt |
| 1 1/2 | c | Buttermilk |
| 6 | T | Unsalted butter |
INSTRUCTIONS
Filling directions: Pit, halve and slice peaches cut in 8 pieces. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 min. Put into well-greased (Crisco) 12" frying pan. Dot with unsalted butter. Cook for 20-25 min. at 425 degrees. Cobbler directions: Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand. Bake 25 min. at 425 degrees or until the biscuits are golden brown. Allow to slightly cool, serve while still warm with fresh whipped cream. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2460
Calories From Fat: 1082
Total Fat: 123.4g
Cholesterol: 320mg
Sodium: 4337mg
Potassium: 2709.5mg
Carbohydrates: 305g
Fiber: 21.1g
Sugar: 98.9g
Protein: 48g