Peach Cobbler
Our peach cobbler tastes like a true southern dessert, you'll want to invite people over for a southern brunch!
Ingredients
- 7 peaches; peeled, pitted and sliced
- 1 tbsp + 1 tsp sugar
- 1 tbsp + 1 tsp brown sugar
- ¾ tsp cornstarch
- ⅛ tsp cinnamon
- 1½ tsp lemon juice
- 2 tsp Amoretti® Natural Peach Artisan
- ½ tsp Amoretti® Vanilla Madagascar Bourbon 2X W.S.
- ¾ cup all purpose flour
- ⅓ cup cornmeal
- 2 tbsp Amoretti® Blanched Almond Flour
- 2 tbsp Amoretti® Natural Pecan Flour
- ¼ cup sugar
- ¼ tsp salt
- 1 tsp baking powder
- 5 tbsp cold butter, cubed
- ⅓ cup + 1 tbsp cream, divided
- ⅓ cup buttermilk
- 3 tbsp turbinado sugar, for topping
- colander
- 7½” deep dish pie dish
Directions
FILLING- Combine sliced peaches with sugars, stirring until the sugar is mixed completely with the peaches. Let sit for 15 minutes.
- Drain peaches in a colander, reserving the juices.
- Combine cornstarch and cinnamon. Add the reserved juices, lemon juice, Peach Artisan, and Vanilla. Whisk to thoroughly combine. Add drained peaches and toss to coat.
- Pour into a 7½” deep dish pie dish. Let sit while you make the topping.
- Preheat oven to 375°F.
- Combine all dry ingredients and mix with whisk.
- Add butter and mix until pieces of butter are pea-sized.
- Add ⅓ cup cream and buttermilk and mix just to combine.
- Using an ice cream scoop, drop scoops of the dough onto peaches in pie dish.
- Brush with cream and sprinkle with turbinado sugar.
- Bake 35–40 minutes, until the top is browned and peaches are bubbling.
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