Peach Cobbler Recipe with Premade Pie Crust

Peach Cobbler Recipe with Premade Pie Crust  – Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately through the fruit therefore, the undersides cook fully; then, ahead of serving, he sets the biscuits on the fruit and bakes them for some more minutes, to enable them to absorb a few of the juices without getting soggy.

Peach Cobbler Recipe with Premade Pie Crust

Peach Cobbler Recipe with Premade Pie Crust

source from : foodandwine.com

Ingredients :

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into 1/2-inch dice
  • 3/4 cup buttermilk
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar, preferably Sugar in the Raw, or granulated sugar
  • 1 cup pecans
  • 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
  • 1/4 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1 teaspoon pure vanilla flavoring
whipped cream
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla flavoring
  • 2 tablespoons confectioners’sugar

Directions :

  1. Meanwhile, create the whipped creamIn a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is actually the length of peas. Gently stir in the buttermilk up until the dough just comes together.
  2. Meanwhile, create the whipped creamTransfer the dough with a lightly floured surface and pat it in a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed. Transfer the biscuits with a parchment paper–lined baking sheet. Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes.
  3. Meanwhile, create the whipped creamPreheat the oven to 450&#176 ;.Bake the biscuits for about 15 minutes, until lightly golden; transfer with a rack to cool. Limit the oven temperature to 375 celcius.
  4. Meanwhile, create the whipped creamLightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans inside a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla. Fold in the pecans.
  5. Meanwhile, create the whipped creamSpread the peaches in the prepared baking dish and cover with foil. Set the dish over a rimmed baking sheet and bake for 20 minutes, up until the peaches set out to release their juices. Eliminate the foil and bake for about 30 minutes longer, stirring once, up until the peaches are bubbling. Arrange the biscuits on the fruit. Bake the cobbler for 5 minutes longer. Transfer with a rack to cool down the slightly.
  6. Meanwhile, create the whipped cream In a large bowl, combine the many ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with dollops of whipped cream and serve.
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