Peach Cobbler Recipe
This peach cobbler recipe is a juicy and delicious dessert made with fresh peaches. Baked with a topping dough of flour, sugar, nutmeg and buttermilk, this peach cobbler recipe is egg free and can be indulged in when fresh peaches are in season.
Ingredients
8 peaches, sliced 8
1/2 cup granulated sugar 125 mL
3 tbsp all-purpose flour 45 mL
1/2 tsp cinnamon 2 mL
Topping:
1 1/2 cups all-purpose flour 375 mL
3/4 cup whole wheat flour 175 mL
1/3 cup granulated sugar 75 mL
2 tsp baking powder 10 mL
3/4 tsp baking soda 4 mL
pinch salt pinch
pinch nutmeg pinch
1/3 cup soft margarine, cold, cut in bits 75 mL
1 cup buttermilk plus 2 tbsp/25 mL 250 mL
2 tbsp coarse sugar 25 mL
Directions
In large bowl, combine peaches with granulated sugar.
Allow to sit for 15 minutes.
Toss with flour and cinnamon.
Spread over bottom of 12 x 8-inch/3 L baking dish.
To make topping, in large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and nutmeg.
Cut margarine into flour mixture until it is in very small pieces and mixture looks like fresh breadcrumbs.
Drizzle 1 cup/250 mL buttermilk over top and gather dough together into ball.
(If mixture doesn't come together, add a little more buttermilk.) Gently pat out dough to thickness of 1/2 inch/1 cm and cut out 2-inch/5 cm circles.
Arrange circles, overlapping, over peaches.
Press scraps of dough together to create more circles (do not knead or work dough too much).
Brush topping with remaining 2 tbsp/25 mL buttermilk and sprinkle with coarse sugar.
Bake at 375°F/190°C for 45 to 50 minutes until peaches are juicy and cooked and top has browned nicely.
Allow to sit for 15 minutes.
Toss with flour and cinnamon.
Spread over bottom of 12 x 8-inch/3 L baking dish.
To make topping, in large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and nutmeg.
Cut margarine into flour mixture until it is in very small pieces and mixture looks like fresh breadcrumbs.
Drizzle 1 cup/250 mL buttermilk over top and gather dough together into ball.
(If mixture doesn't come together, add a little more buttermilk.) Gently pat out dough to thickness of 1/2 inch/1 cm and cut out 2-inch/5 cm circles.
Arrange circles, overlapping, over peaches.
Press scraps of dough together to create more circles (do not knead or work dough too much).
Brush topping with remaining 2 tbsp/25 mL buttermilk and sprinkle with coarse sugar.
Bake at 375°F/190°C for 45 to 50 minutes until peaches are juicy and cooked and top has browned nicely.
