Food recipes
Peach Cobbler With Frozen Peaches
Peach Cobbler With Frozen Peaches Ingredients: peaches, yellow, raw sugars, granulated cornstarch lemon juice, raw salt, table wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking po...
Peach Cobbler With Frozen Peaches
Ingredients:
peaches, yellow, raw
sugars, granulated
cornstarch
lemon juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
Directions:
Preheat oven to 425 degrees.
For the filling: Defrost peaches completely in colander.
Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
Drain peaches in colander set over large bowl.
Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine.
Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.
Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.
(Don't overmix dough or biscuits will be tough.)
Break dough into 6 evenly sized but roughly shaped mounds and set aside.
To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch).
Sprinkle each mound with portion of remaining 1 teaspoon sugar.
Bake until topping is golden brown, about 18 minutes.
Cool cobbler on wire rack until warm, about 20 minutes; serve.
Ingredients:
peaches, yellow, raw
sugars, granulated
cornstarch
lemon juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
Directions:
Preheat oven to 425 degrees.
For the filling: Defrost peaches completely in colander.
Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
Drain peaches in colander set over large bowl.
Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine.
Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.
Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.
(Don't overmix dough or biscuits will be tough.)
Break dough into 6 evenly sized but roughly shaped mounds and set aside.
To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch).
Sprinkle each mound with portion of remaining 1 teaspoon sugar.
Bake until topping is golden brown, about 18 minutes.
Cool cobbler on wire rack until warm, about 20 minutes; serve.