Lyons Family Cookbook

Peach Cobbler 2

--- BATTER ---

1/2

cup

(1 stick) unsalted butter

1 1/4

cups

unbleached, all-purpose flour

3/4

cup

sugar

1/2

tsp

baking powder

1/2

tsp

baking soda

1/8

tsp

salt

1

cup

buttermilk

1

tsp

vanilla extract

--- FILLING ---

3

lbs

(to 3 1/2) ripe juicy peaches (about 12 medium), peeled, pitted & sliced thickly

1/4

cup + 2T

sugar

1

Tbsp

fresh lemon juice

1/2

tsp

ground ginger

1/2

tsp

ground nutmeg

1/8

tsp

salt

1

Preheat oven to 350°F.

2

FILLING: Mix together in a bowl 3 to 3 1/2 pounds ripe, juicy peaches (about 12 medium), peeled, pitted and sliced thickly, with 1/4 cup plus 2 tablespoons sugar, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and a pinch of salt. Set Filling aside.

3

BATTER: Melt the butter in a 9x13" baking dish, either in the oven or on the stove over low heat.

4

In a medium bowl, stir together flour, sugar, baking powder, baking soda and salt. Mix in the buttermilk and vanilla, and pour the batter over the butter in the baking dish. Pour it throughout the dish, but don't worry if you have a few holes or a bit of unevenness. (Once it's in the dish, don't stir the batter, which would reduce its ability to form the desirable crunchy edges.) Spoon the peach filling over the batter.

5

Bake the cobbler about 45 minutes, until the crust has oozed up through the fruit and is golden brown, lightly raised and still moist. Serve the cobbler warm. Makes 8 servings.

Source

Source: Dallas Morning News - June 2010