Peach Cobbler
Ingredients
2 cups
brown sugar
¾ cup
granulated white sugar, divided
3 tsp.
cornstarch
1 tsp.
nutmeg
10
ripe peaches, peeled, pitted and cut into ½" thick slices
1 tbsp.
peach (or apricot) nectar
2 cups
flour
3 tbsp.
buttermilk powder
2 tsp.
baking powder
½ tsp.
kosher salt
8 tbsp.
Kowalski's Unsalted Butter, cold, cut into ½" cubes
¾ cup (approx.)
water
1
egg, lightly beaten
- turbinado sugar, for sprinkling
Directions
- Preheat oven to 375°.
- In a large mixing bowl, whisk together brown sugar, ½ cup white sugar, cornstarch and nutmeg.
- Add peaches and nectar; stir until homogenous.
- Pour mixture into a 9x13" glass baking dish sprayed with baking spray; set filling aside.
- In separate large mixing bowl, whisk together flour, buttermilk powder, remaining white sugar, baking powder and salt.
- Using a pastry cutter, cut butter into the flour mixture until dough resembles wet sand. Slowly add water a little at a time, using a fork to lightly mix the dough just until it comes together (you may not use all of the water).
- Drop 12 spoonfuls of dough evenly over the filling.
- Brush top of dough with beaten egg; sprinkle generously with turbinado sugar. Bake cobbler in preheated oven until topping is golden-brown (about 40 min.).
- Remove from oven; let stand for 15-30 min. before serving.
