Sunday, January 25, 2009

Teri's Winter Peach Cobbler

Teri's Winter Peach Cobbler

I have tried several cobbler recipes this fall and winter. None left me wanting to repeat a recipe. Tonight I "cobbled" together the flavors that had left an imprint on my palate's memory. This is the result and it was fabulous! Not too sweet, not too runny, not too bready. It did not need cream, milk, or ice cream to make a full statement!

Preheat oven to 350 degrees

16 oz frozen unsweetened peaches, "just" thawed and drained.
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoons flour
1/4 teaspoon cinnamon

3/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2 tablesppoons butter
8 teaspoons milk
vanilla sugar

Assemble and mix dry ingredients separately for "filling" and topping. In a medium blowl, mix vanilla with peaches and add sugar/flour/cinnamon mixture. Mix gently.

In a medium to large bowl add the flour/baking soda add milk and mix with fork. Turn out onto well floured counter and roll out to fit top of 2 quart or 2 litre baking dish. The pastry will be thin.

Pam or butter baking dish. Pour peach mixture into dish, scraping sides of bowl until "clean". The mixture will be thick and kind of goopy.

Drape the pastry over the peach mixture, tucking in sides and draping overages that don't exactly fit (will look pretty when baked). Sprinkle with vanilla sugar.

Note: Because I did the draping thing - the crust was away from the sides a little bit. It was a very thin crust and I did not vent it with slits. If you are using a different pastry recipe or a smaller pan, you may want to place some holes in the top to let steam escape.

Bake for 30 minutes or so until sauce is bubbly and the top is slighly browned. Cool slightly before serving.

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