Peach Melba Cobbler

May
3
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...

I think I found this a few years ago in Better Homes & Gardens? “This dessert was inspired by the timeless combination of peach and raspberries. A cobbler by definition is a fruit mixture with a biscuit-style dough baked on top. Partially cooking the filling prior to adding the dough helps the dough to cook evenly. You can change this recipe to include your favorite seasonal fruits of the moment, such as blackberries or boysenberries. Just make sure to add enough sugar to sweeten the fruit you are using. Place a scoop of French vanilla ice cream alongside each serving”.

Difficulty: Intermediate

Servings: 6 - 8



Ingredients

Dough:
1/2 cup sliced almonds
1 1/2 cups all-purpose flour
5 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
Filling:
6 large or 10 medium peaches, cut into 1-inch pieces (about 10 cups)
3 cups raspberries
1/4 cup sugar
1 teaspoon finely chopped lemon zest
2 tablespoons all-purpose flour
Topping:
2 tablespoons sliced almonds
1 tablespoon sugar

Directions

1. To begin making the dough, preheat the oven to 350°F. Toast the almonds until golden brown and fragrant, 5 to 7 minutes. Let cool. Transfer to a food processor and process until finely ground. Set aside in a medium bowl.
2. Raise the oven heat to 400°F. Butter and flour a 9-by-13-inch baking dish.
3. To make the filling, in a large bowl, combine the peaches, raspberries, sugar, lemon zest, and flour and mix well. Spoon into the prepared dish. The fruit should come to within an inch of the top. (You need room for the dough.)
4. Place the baking dish on a baking sheet. Bake until hot and bubbly, about 20 minutes.
5. Meanwhile, return to making the dough: Add the flour, sugar, baking powder, baking soda, and salt to the ground almonds. Cut in the butter with your fingers or 2 forks until it is the size of small peas. In a small bowl, whisk together the buttermilk, vanilla and almond extracts, and egg until blended. Pour the buttermilk mixture into the center of the flour mixture and mix well with a wooden spoon. The dough will be sticky.
6. When the fruit has cooked for 20 minutes, remove it from the oven. Using an ice cream scoop, drop the dough evenly over the surface of the hot fruit. You can spread out the dough and make it as even as you like. The more uneven the dough, the more cobbled the top will look. Sprinkle the sugar and the sliced almonds evenly over the top.
7. Return the cobbler to the oven until it is golden brown and the dough is cooked through, about 20 minutes. Let cool for 30 minutes. Serve warm.
Advance Preparation: This can be prepared up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 350°F oven for 10 to 15 minutes

Categories: Cobblers, Desserts

Submitted by: wvhomecanner on May 3, 2010




Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!