Peach Cobbler


 
Peach Cobbler

6 peaches
1 1/4 cups sugar
6 Tablespoons of butter
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup brandy or cognac
1 3/4 cups all purpose flour
3/4 tsp baking powder
3/8 tsp. baking soda
About 1 1/4 cup buttermilk
Juice of 2 lemons
Lemon zest from one lemon

Preheat the oven to 425 degrees.

Remove the zest from one lemon, chop finely and set aside. Juice the lemons, being careful not to get any seeds with the juice. Place the juice into a small pot and set aside. Place the peaches in boiling water for about 2-3 minutes, then transfer to a bowl of cold water. After they are cool, peel the peaches and cut around the pit into small pieces. As you cut the peaches, put them into the pot with the lemon juice and stir around so that they do not become brown. Add one cup of sugar, vanilla extract, brandy or cognac, cinnamon and 2 tablespoons of the butter and bring to a boil. Reduce the heat and simmer for 5 minutes. Add about 2-3 TBS of flour using a sifter and stirring constantly so that no clumps of flour get into the juice. Turn off the heat and set aside.

Sift the remaining flour and sugar, baking powder, baking soda into a large mixing bowl. Add the lemon zest. Cut the butter into small pieces with a knife, and then add to the bowl. Rub the butter and flour between your fingers until the butter is smaller than pea size pieces. Add just enough buttermilk to make a dough, being careful not to stir any more than is necessary to bring it together.

Add the fruit mixture to a greased 9 by 13 baking dish, and spoon the batter on top, evenly spread out in about 12 spoonfuls. Bake about 40 minutes, until golden brown on top.
 

 

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