Cobbler, Peach

Malzemeler

Peach Filling:

▪ 950g (7 cups / 2 lb) ripe peach chunks

▪60g (1/3c) granulated sugar

▪60g (1/4 cup packed) brown sugar

▪5g (1 tsp) salt

▪25g (5 tsp) lemon juice

▪5g (1 tsp) vanilla extract

▪25g (3 Tbsp) cornstarch

▪20g (4 tsp) cold water, for the slurry

▪50–120g (about 1/4–1/2 cup) additional water, only as needed for firm or underripe peaches

Biscuits:

▪155g (11 Tbsp) unsalted butter, diced and frozen

▪180g (1 1/2 cups) all-purpose flour

▪145g (3/4 cup) granulated sugar

▪3g (1/2 tsp) baking soda

▪7g (1 1/2 tsp) baking powder

▪7g (1 1/2 tsp) salt

▪120g (1/2 cup) buttermilk / ▪110g milk & ▪15g sour cream

▪Demerara sugar, for topping

Yöntemler

1. Heat the oven to 425°F with convection off. Lightly spray a 12-inch cast-iron skillet.

2. Dice the butter into 1/2-inch cubes and freeze it while you make the filling.

3. Toss the 2-inch peach chunks with both sugars and salt. Let stand for 5 minutes;

4. Cook the peaches and their liquid over medium-high heat for 5-10 minutes, stirring occasionally, until the fruit begins to soften and the liquid releases and reduces by about half.

5. Mix the cornstarch and cold water until smooth. Stir it into the simmering peaches, return to a full boil, and cook for 1 minute. Pull off heat and stir in the lemon juice and vanilla; the filling should be thick and pourable.

6. Spread it evenly in the prepared skillet and let cool while making biscuits

7. Pulse the sugar, flour, baking soda, baking powder, and salt in a food processor. Add the frozen butter and pulse until the mixture looks like fine gravel with small butter pieces visible.

8. Transfer to a bowl, add the buttermilk, and toss gently with a fork just until a shaggy dough forms and no loose flour remains.

9. Portion into 10–11 tall mounds, place evenly on top of filling with about 2 inches between them. Top biscuits with raw sugar and bake at 425°F/220°C with convection off for 25–28 minutes, until deeply golden and bubbling hard between the biscuits.

10. Rest for 45–60 minutes. Serve warm with vanilla ice cream.