Peach Cobbler Cake
Friday, September 11th, 2009
I recently made this peach cobbler. I must say that it came out quite nicely. There are many different types of peach cobblers, and the one that I am most familiar with has more of a pie crust on the bottom and top. However, this is more of a dumpling, which I love! It gives it great texture and not overbearingly sweet…leaving that job to the peach filling.
Peach Cobbler
Peach Filling:
6 Fresh peaches, peeled and sliced into wedges
1 C. Brown Sugar
1/4 tsp, Salt
1 Tbsp. Butter
1 tsp. Pure Vanilla Extract
1 tsp. Cinnamon
1/2 tsp. Allspice
1/2 tsp. Ground Ginger
1 tsp. Cornstarch (optional)
Preheat oven to 350 degrees.
Bring all of the above to a boil in a sauce pan and then simmer on low for about 10 minutes. Remove from heat.
Dumpling/Crust
3 C.Flour
1 C. Sugar
1 tsp. Double Acting Baking Powder
1/2 tsp. Salt
1 1/2 + 2/3 C. Milk (fyi: I used almond milk)
4 Tbsp. Butter
Directions: Combine your flour, sugar, baking powder, and salt into a large bowl. Add 1/3 C. of milk and stir. Cut in butter and use your hands to incorporate butter in until well combined. It should have a sand like texture. Now stir in the remaining amount of milk.
Take half of your batter and spread it into the bottom of a non stick baking dish(spray with cooking spray if your dish is not non-stick).
Take the remaining batter and gradually add flour until a non-sticky ball forms. Roll out onto a floured surface and cut into strips.
Now spoon your peaches into the dish. Place your strips of dough on top of your peaches and bake for about 30-45 minutes. Serve with vanilla ice cream.
