peach cobbler

i need a good peach cobbler recipe

1 3/4 pounds peaches, peeled, pitted, and cut into thick slices
2 tsp cornstarch
1/2 cup sugar
1 tsp vanilla extract
1 TBS brandy
pinch of cloves
2 cups flour
2 tsp baking powder
1/2 tsp salt
3 TBS sugar
8 TBS unsalted butter, chilled and cut into 1/4" pieces
4 TBS vegetable shortning, chilled
1/3 to 1/2 cup milk

Combine the peaches, cornstarch, 1/2 cup sugar, vanilla, brandy, and cloves in a bowl, stir to combine, and set aside.

Adjust your oven rack to the middle position and preheat to 400 degrees. With a rubber spatula scrape the peach mixture into a 9" deep dish pie plate and cover with aluminum foil. Place the pie plate in a baking sheet with sides and bake until the peaches begin to release liquid, about 15 minutes.

Meanwhile, place the flour, baking powder, salt, and 2 TBS sugar into the bowl of a food processor and pulse to combine. Scatter the butter pieces over the mixture and toss them to coat. Cut the butter into the dry ingredients with 5 one second pulses. Add the shortening; continue cutting untl the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a pea, about 4 more one second pulses. Turn mixture into a medium bowl. (At this point, depending on the size of your food processor, you may need to work the butter and shortening a bit with your fingers to break it down to pea sized bits).

Pour 1/3 cup milk over the flour mixture. Mix with a rubber spatula until a scrappy dough ball forms, adding more milk, 1 TBS at a time, as needed. Turn the mixture onto a lightly floured surface and knead just until the dough comes together. Press or roll the dough into a disk roughly 9" in diameter by 1/2" thick. cut dough into 10 or 11 circles using a biscuit cutter, or, if you don’t have one, a regular drinking glass (about 3" wide at the mouth) that has been lightly rubbed with flour.

After 15 minutes, remove the baking sheet with pie plate from the oven, uncover the pie plate, and stir the fruit to combine. Arrange the dough over the top of the fruit. Brush the top of the dough pieces with 1 TBS milk and dust with the remaining 1 TBS of sugar.

Return pie plate to the oven, on the baking sheet, and bake until the top is nicely browned and fruit is bubbly, about 25 minutes more. Remove from the oven and cool 10 minutes in the pan before serving. Cobbler can also be kept at room temperature for several hours and reheated before serving. You can also double the size of this recipe and use a 13" x 9" baking dish instead of a pie plate. Enjoy!

Peach Cobbler
A wonderfully simple cobbler that makes it’s own crust! What could be easier. Great straight from the oven, topped with ice cream.

1/2 cup margarine
1 cup sugar
1 cup flour
2 1/2 teaspoons baking powder
3/4 cup milk
1 (29 ounces) can peach slices

8 servings
45 minutes start to finish (approx.) - 5 mins prep

Melt margarine in a 2-quart baking dish.
Sift dry ingredients.
Add milk.
Pour this mixture over margarine.
Do not stir.
Place peaches and syrup on top of this.
Bake in 350 degree oven until brown.
About 40 minutes.
Hope you enjoy ! :smiley: