Peach And Raspberry Cobbler With Buttermilk Biscuit Crust
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Peach And Raspberry Cobbler With Buttermilk Biscuit Crust
  Peach    Crust    Cobblers    Biscuits  
Last updated 6/12/2012 12:58:44 AM. Recipe ID 21552. Report a problem with this recipe.
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      Title: Peach and raspberry cobbler with buttermilk biscuit crust
 Categories: Live
      Yield: 4 Servings
 
           Filling:
  2 1/2    To 3 pounds firm, ripe
           Yellow-fleshed free stone
           Peaches, about 8 to
     10    Peaches
    1/2 pt Basket (about 1 cup) fresh
           Raspberries, or 1 cup thawed
           Frozen
           Raspberries, drained
    2/3 c  Sugar
      2 tb All purpose flour
           Crust:
    3/4 c  All purpose flour
    3/4 c  Cake flour
    1/2 ts Salt
  1 1/2 ts Baking powder
    1/2 ts Baking soda (if the dough is
           Made with cream or milk,
           Omit
           Baking soda)
      4 tb Cold, unsalted butter
    2/3 c  Buttermilk, cream or milk
           Glaze:
      1 tb Buttermilk, cream or milk
      1 tb Sugar
           One 1 1/2 quart ovenproof
           Baking dish
 
  To make the filling: Peel the peaches by cutting a cross in the
  blossom end of each and lowering them a few at a time into a pan of
  boiling water. Leave the peaches in the water for 20 to 30 seconds,
  then lift them out with a slotted spoon or skimmer and put them in a
  bowl of ice water. If the peaches are ripe, the skin will slip off
  easily. If it does not, remove skin with a sharp stainless steel
  paring knife. (If you have to use a knife to peel the peaches add an
  extra peach to make up for what is peeled away). Hold a peeled peach
  gently in your left hand over a mixing bowl. With a stainless steel
  paring knife, make a cut from stem to blossom end. The blade of the
  knife should touch the pit. Make another cut about 3/4 inch ahead of
  the first one along the circumference of the peach. Angle the knife
  blade so it meets the first cut at the pit. Twist the blade upward
  slightly and a wedge will fall off the peach into the bowl. Continue
  around the outside of the peach, cutting it into 8 or 10 wedges.
  Discard the pit and repeat with remaining peaches. Add the
  raspberries to the bowl. Combine the sugar and flour and gently fold
  them into the peaches and raspberries. Scrape the filling into the
  baking dish and dot the surface of the filling with butter. Set aside
  while preparing dough. Set a rack at the middle level of the oven and
  preheat to 450 degrees. In a bowl, combine the flours, salt, baking
  powder and baking soda and stir well to mix. Cut the butter into 8 or
  10 pieces and rub into the dry ingredients until the mixture
  resembles coarse meal (or pulse in a food processor fitted with the
  metal blade). Make a well in the center and add the buttermilk. Stir
  gently with a fork to mix in the buttermilk, being careful not to
  overwork the dough. Let the dough stand in the bowl for a minute or
  two to let the flours absorb the liquid. Flour the work surface and
  turn the dough out onto it. Fold the dough over on itself 2 or 3
  times, until it is smooth and less sticky. Lightly re-flour the work
  surface and the dough and roll the dough to a little less than
  1/4-inch thick and the approximate size of the baking dish. Transfer
  the dough to the top of the filling (use a large, floured cookie
  sheet, sliding it under the dough, then easing it off onto the
  filling, for best results) and trim away any excess dough around the
  rim of the dish. Flute the edge of the dough at the rim of the dish.
  Slash 4 or 5 vent holes, each about an inch long, in the center of
  the dough; paint with buttermilk and sprinkle with sugar. Bake the
  cobbler for about 20 minutes, or until the crust is deep golden brown
  and the filling is bubbling gently. (To avoid dirtying the oven from
  spills, center a large baking pan covered with a sheet of foil on the
  bottom rack of the oven, directly under the cobbler. This will catch
  any juices that boil out of the cobbler.) Cool on a rack. Serve the
  cobbler warm or at room temperature. Use a large spoon to cut and
  place a portion of the top crust on a plate, then spoon some of the
  filling next to the crust.
  
  BLUEBERRY LEMON COBBLER: Substitute 2 pints blueberries, rinsed,
  drained and picked over for the peaches. Add 1 teaspoon finely grated
  lemon zest, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg to the
  sugar and flour.
  
  Double the crust for a lattice top.
  
  To make a lattice crust: Lightly flour the work surface and dough and
  shape the dough into a square, by pressing the sides against the work
  surface. Roll the dough to a 9 by 12-inch rectangle. Cut the dough
  the short way into 24 strips, each 1/2-inch wide and 9 inches long.
  Arrange 12 of the strips, 1/4 inch apart, on a floured cookie sheet
  or the floured back of a jelly-roll pan. Position the pan so that the
  strips are facing vertically to you. Beginning with the first strip
  of dough on your left, fold every other strip in half, back toward
  you. Place one of the reserved 12 strips of dough horizontally across
  the unfolded strips, just above the fold of the other strips, as in
  the illustration. Unfold the strips away from you, back to their
  original position, over the horizontal strip. Now begin with the
  second vertical strip from your left and fold back every other strip
  again. Insert another horizontal strip and unfold the vertical
  strips. Repeat steps 5 through 9 twice more until you have inserted 6
  horizontal strips to the top of the pan. Turn the pan 180 degrees and
  repeat the process, beginning with the first vertical strip, and
  inserting 6 more horizontal strips of dough, that is steps 5 through
  9, three more times. Gently press the top of the lattice to make the
  strips stick together slightly, and refrigerate the lattice until
  firm, which will make it easier to slide onto the pie.
  




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Recipe ID 21552 (Apr 03, 2005)

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