Georgia Peach Cobbler - Friday
Tune in around 12:30 pm TODAY for a chance to win a prize
August 17, 2018

Tune in around 12:30 pm TODAY for a chance to win a prize
We are ending this week off on a sweet note! A Georgia sweet note!
Ingredients
For the peach base:
- 6-8 cups sliced fresh peaches you can peel or not, see notes
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1-3 Tablespoons cornstarch
- 1/2 teaspoon grated fresh nutmeg
- zest of 1 lemon
- juice of 1 lemon I got about 1 1/2 Tablespoons of juice from mine
For the biscuit topping:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 Tablespoons cold unsalted butter
- 1/2 cup milk I used 1%
- 1 large egg
- 1/4 teaspoon almond extract
- raw sugar for sprinkling
- vanilla ice cream for serving
Instructions
- Preheat oven to 350 degrees F. Spray a 9" baking pan with cooking spray.
- Decide how many peaches you'll be using. For a higher biscuit to peach ratio, use 6 cups. For a more even biscuit to peach ratio, use 8 cups or anywhere in between.
- Decide on how juicy you want your fruit base to be. If you want a juicier fruit base, use 1 Tablespoon cornstarch. If you want a thicker fruit base, use 3 Tablespoons. Or use 2 Tablespoons for something in between.
- Place peach slices in a large bowl. Add sugars, desired amount of cornstarch, the nutmeg, lemon zest and lemon juice. Toss until thoroughly mixed. Set aside.
- Make biscuit topping. Whisk flour, baking powder, sugar and salt in a bowl.
- Cut butter into small pieces. Add to flour mixture and use a pastry cutter or two knives to cut the butter into the mixture until it's various sizes no larger than peas.
- In a liquid measuring cup, measure milk, add the egg and almond extract and whisk until well combined.
- Pour milk mixture into flour mixture and gently combine until you're left with a sticky dough. Do not over stir. Just mix until the flour has combined with the wet ingredients.
- Pour peach mixture into prepared pan and spread evenly.
- Drop spoonfuls of dough evenly over the peaches, then sprinkle with raw sugar.
- Bake for 45 minutes or until fruit is bubbly and topping is golden.
- Serve warm with vanilla ice cream. Refrigerate leftovers. Reheat uncovered in an oven.
(Recipe via: The Merchant Baker)