Brandied Peach Cobbler Peach filling: 2 lbs. fresh peaches 1/3 c. sugar 1 tsp. vanilla 2 tsp. cornstarch 1 1/2 T. brandy Pinch of ground cloves Topping: 1/2 c. all-purpose flour 1/4 tsp. baking powder Pinch of salt 1/2 c. sugar 8 T. unsalted butter, softened 1/4 tsp. vanilla 1 large egg yolk Directions Prepare the Filling: Peel and pit peaches; cut into thick slices. Combine with sugar, cornstarch, vanilla, ground cloves, and brandy.Please in a greased baking dish; cover with foil and bake at 400 degrees until peaches begin to release liquid - about 15 minutes. (Note: Let the peaches go the full 15 minutes.) Prepare the Topping: While the peaches bake, mix flour, baking powder, and salt together; set aside. Beat softened butter and sugar until light and fluffy, about 1 minute. Beat in egg yolk and vanilla. Stir in dry ingredients just until combined. After the peaches have cooked for about 15 minutes, remove them from the oven and stir them. Drop topping dough by tablespoons evenly over the fruit (it wont cover every spot completely!). Return baking dish to the oven, uncovered, and bake until the topping is nicely browned and peaches are bubbly, about 40 minutes more.
Posted on: Wed, 25 Jun 2014 21:08:30 +0000
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