Are you inundated with too many ripe peaches? Make this easy peach cobbler in in 1/2 hour and then just wait for it to bake while wonderful smells drift out of your oven. I made this the other night after coming home from the movies. We ate it hot.
Filling:
10 large ripe peaches
1/2 cup sugar
1/2 cup brown sugar
4 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
Biscuit topping:
3 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
1 1/2 sticks butter (12 tablespoons or 3/4 cup)
1 1/2 cup milk
flour for dusting
Preheat oven to 400°F.
Peel peaches, slice in half, discard pits, cut them into 1/3 inch slices, and place them in a large bowl. Toss sugars, corn starch, cinnamon, and lemon juice into peaches. Place peaches in a large sauté pan and turn heat to medium. Cook, stirring occasionally, until the juices start to bubble and thicken. Turn off the heat and quickly make biscuits.
To make biscuits, place the flour , salt, sugar, and baking powder in a large bowl. Stir to combine. Cut butter into flour, until flour is like mall peas with butter well distributed throughout but still chunky. Add milk and stir dough with a wooden spoon. Dough should gather together into a sticky ball. Flour your hands and remove dough from the bowl onto a floured surface. Press or roll with a rolling pin dough until it is a rectangle 1/2 inch thick. Using a biscuit cutter or a glass, cut 2 to 3 inch rounds from dough. Use all of dough. You should have around 15 biscuits.
Pour thickened peaches into a 9 x 13 baking dish (I used glass). Make sure peaches are evenly distributed. Place biscuit rounds on top of the peach filling, until the whole top is covered. Bake for about 20-25 minutes or until lightly browned. I set my baking dish on a cookie sheet or rimmed baking sheet to catch any drips. Peach cobbler is best eaten warm, wonderful with ice cream.
Also check out the recipe index for Nectarine cobbler with Ginger cream biscuits.
Delicioso postre de verano!!!!!!!