WANT TO MAKE IT IN THE FOOD PROCESSOR?Īdd the flour, sugar, baking powder and soda, cinnamon and salt to the bowl of a food processor fitted with a blade attachment and process briefly to mix.
Gently knead the dough a few times with your hands if necessary to moisten all the crumbs.
Once the butter is broken up into teeny-tiny pieces, add the buttermilk and stir with a wooden spoon until it is evenly incorporated. Add cold, cubed butter to the mix and cut it in using a pastry blender (or two knives). To kick off the cobbler crust, whisk together flour, sugar, baking powder and soda, cinnamon, and salt in a large mixing bowl.
#KNOWLES PEACH COBBLER PLATE BY MICHAEL WEBBER HOW TO#
Nice, right? HOW TO MAKE PEACH COBBLER CRUST If you have a food processor, you're looking at more like 5 minutes. This dough is made up of simple ingredients and comes together in about 10 minutes. Many recipes call for cake mix, pie crust, but the best ones ( eh-hmmm) call for a sweet and buttery biscuit-type dough. There's more than one way to make a cobbler crust. Then, transfer the peaches to a greased, 9x13" casserole dish and set it aside while you make the crust. Once the sugar becomes syrupy, remove the mix from the heat and add the vanilla. A slurry is a simple mix of cornstarch and water and it is used to thicken up sauces, or in this case, a sugar syrup! Once you have your slurry mixed up, add it to the pot, stir, and allow the mixture to bubble for just a few more minutes. Once the peaches are softened, it's time to make the slurry. Keep in mind, peaches going into the pot frozen will take longer to reach this point than fresh peaches (about 16-18 minutes). You want to allow the peaches to simmer long enough to slightly soften, but don't allow them to turn mushy. Stir the mixture to evenly distribute the ingredients.īring the mix to a simmer and then reduce the heat, if necessary, to maintain it. To make the filling for this Old Fashioned Peach Cobbler, combine sliced peaches (fresh or frozen), sugar, lemon juice, cinnamon, and salt to a saucepan over medium-high heat.
The peach-to-topping ratio is positively delightful! If you love crust as much (or more) than fruit fillings, this is the Peach Cobbler recipe for you. Every spoonful is sweet, tart, buttery, and positively bursting with flavor! Fresh or frozen peaches welcome! The sweet crumbled biscuit-like crust comes together quick and easy and bakes up buttery, soft on the inside, with a golden, crunchy, cinnamon-sugar topping. This easy cobbler recipe comes fully loaded with peaches suspended in a sticky-sweet, lemon-infused syrup. Consider your summer in the South incomplete until you've had yourself a bowlful of Old-Fashioned Peach Cobbler topped off with a scoop of rich and creamy vanilla ice cream!
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