Nick's Peach Cobbler
Nick's Peach Cobbler recipe
Yield
18 servingsPrep
20 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttermilk biscuit crust | |||
| 3 | cups |
cake flour
self-rising |
|
| ¾ | cup |
butter, unsalted
|
|
| 1 ¼ | cups |
buttermilk
|
|
| Filling | |||
| 3 ½ | pounds |
peaches
peeled and sliced |
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
lemon zest
finely grated |
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 3 | tablespoons |
butter, unsalted
|
|
| For finishing | |||
| 1 | x |
buttermilk
|
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttermilk biscuit crust | |||
| 7.1E+2 | ml |
cake flour
self-rising |
|
| 177 | ml |
butter, unsalted
|
|
| 296 | ml |
buttermilk
|
|
| Filling | |||
| 1.6 | kg |
peaches
peeled and sliced |
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
lemon zest
finely grated |
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 45 | ml |
butter, unsalted
|
|
| For finishing | |||
| 1 | x |
buttermilk
|
*
|
| 1 | x |
sugar
|
*
|
Directions
For the dough, place flour in a bowl and rub in butter until fine and mealy.
Do not allow to become pasty.
Stir in 1 cup of the buttermilk, adding the remainder if necessary.
Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling.
Preheat the oven to 450℉ (230℃) and set a rack in the middle level.
Place the peaches in a bowl and add the remaining filling ingredients, except the butter.
Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish .
Distribute pieces of the butter evenly on the filling.
On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it.
Slide the dough onto the filling.
Cut 3 or 4 vent holes in the crust with the point of a knife.
Paint the top crust evenly with the buttermilk and sprinkle with sugar.
Bake the cobbler about 20 minutes, until crust is well-colored and filling is bubbling.
Cool slightly on a rack and serve warm or at room temperature.
