Peach cobbler (ceideburg)
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Peach cobbler (ceideburg)
  Peach    Cobblers  
Last updated 6/12/2012 12:48:53 AM. Recipe ID 10119. Report a problem with this recipe.
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      Title: Peach cobbler (ceideburg)
 Categories: Desserts
      Yield: 6 Servings
 
MMMMM-----------------------PEACH FILLING----------------------------
      7 c  Pitted peaches, peeled, cut
           -in sixths
    3/4 c  Sugar, or to taste
      2 tb Fresh lemon juice
      4 tb Butter

MMMMM----------------------BISCUIT TOPPING---------------------------
      1 c  Flour
      2 tb Sugar
    1/4 ts Salt
      2 ts Baking powder
      4 tb Chilled butter
      6 tb Milk
           Preheat oven to 425F.

MMMMM--------------------------FILLING-------------------------------
 
  Place the prepared peaches in an 8-inch square baking pan and sprinkle
  evenly with the sugar.  Drizzle on the lemon juice and dot with the
  butter. Set aside.
  
  TOPPING:
  
  Combine the flour, sugar salt and baking powder in a large bowl and
  stir together with a fork.  Cut the butter into bits and drop it into
  the bowl, then cut it into the flour mixture until dough resembles
  fine, even crumbs. Slowly add the milk, stirring with a fork. Gather
  the dough together and place it on a lightly floured surface. Knead 8
  to 10 times, until it is fairly smooth.  Roll or pat the dough into a
  shape that will fit the baking dish ++ it should be no more than 1/2
  inch thick , so trim edges if necessary.
  
  Place the dough over the fruit in the pan, pressing it down into the
  fruit all around the edges.  Bake for 35 to 45 minutes, until the
  juices are bobbling, the biscuit crust is golden brown and the
  peaches are tender when pierced through the crust with a knife.
  Remove from the oven and place on a wire rack.  Serve warm with heavy
  cream.
  
  Serves 6.
  
  Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.
 




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Recipe ID 10119 (Apr 03, 2005)

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