| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 8 |
|
Large; ripe peaches (3-4 |
|
|
; lbs) |
| 1 1/2 |
c |
Light brown sugar |
| 1 |
ts |
Apple pie spice |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Minute Tapioca; (optional) |
| 2 |
tb |
Framboise; (raspberry liquer) |
|
|
; (optional) |
| 4 |
tb |
Unsalted butter |
| 2 |
c |
Sifted flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Buttermilk |
| 6 |
tb |
Unsalted butter |
INSTRUCTIONS
FRUIT FILLING
COBBLER DOUGH
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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