CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Fruits, Grains, Dairy | Desserts, Fruits/nuts | 10 | Servings |
INGREDIENTS
3 | c | Self-rising cake flour |
3/4 | c | Unsalted butter |
1 1/4 | c | Buttermilk |
3 1/2 | lb | Peaches, peeled and sliced |
3/4 | c | Sugar |
2 | t | Finely grated lemon zest |
1/2 | t | Freshly grated nutmeg |
1/2 | t | Ground cinnamon |
3 | T | Unsalted butter |
Buttermilk | ||
Sugar |
INSTRUCTIONS
FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. Preheat the oven to 450F and set a rack in the middle level. Place the peaches in a bowl and add the remaining filling ingredients, except the butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well-colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 159
Total Fat: 18.1g
Cholesterol: 47.7mg
Sodium: 54mg
Potassium: 382.6mg
Carbohydrates: 32.9g
Fiber: 2.5g
Sugar: 30.9g
Protein: 3.3g