Tuesday, January 15, 2013

Peach Cobbler

Somehow I have neglected to post my peach cobbler recipe on this blog. I had to dig up the recipe to make it. I'm actually not eating sugar right now, but for the next time I feel like making this, I'd like the recipe to be handy. It's delicious. And if you're in SLC, go visit Red Rock and order their's.

8 large peaches (ish)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Preheat oven to 425'. Skin and pit peaches and slice into thin wedges (may immerse peaches in a boiling water bath for 30 seconds to loosen skins, if desired). Use enough to fill the bottom of a glass 9x13 pyrex. Toss peaches with sugar, lemon juice, and cornstarch and bake in 9x13 for 10 minutes. You may add more cornstarch, depending on how juicy your peaches are - and how soupy you like your cobbler. Also, you can cheat and use bottled peaches if you'd like.

Meanwhile, heat some water to boiling. In a bowl, mix flour, sugar, baking powder, and salt. Blend butter in with fork or pastry cutter (someday...) until crumbly. Pour in 1/4 cup boiling water and stir until just combined.

Remove peaches and drop spoonfuls of topping over them. Don't worry about being too precise - it will spread as it bakes. Return to oven and bake until golden - about 25 minutes.

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