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Ingredients
- 8 lrg Ripe peaches, (3-4 lbs)
- 1 1/2 c. Light brown sugar
- 1 tsp Applepie spice
- 1/2 x Lemon, Juice of
- 1 Tbsp. Minute Tapioca, optional
- 2 Tbsp. Framboise, raspberry liqueur, optional
- 4 Tbsp. Unsalted butter
- 2 c. Sifted flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 1/2 c. Buttermilk
- 6 Tbsp. Unsalted butter
Directions
- Filling Directions :1. Pit, halve and slice peaches cut in 8 pcs. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 minutes.
- 2. Put into well-greased (Crisco) 12" frying pan. Dot with unsalted butter.
- 3. Cook for 20-25 minutes. at 425 degrees.
- Cobbler Directions:1. Sift dry ingredients into a mixing bowl. Fold in unsalted butter with your hands till flour is the consistency of oatmeal. Add in buttermilk to the flour mix and stir.
- 2. When peaches are done, use a large spoon to drop the batter onto the peaches. Don't mix. The batter will expand.
- 3. Bake 25 minutes. at 425 degrees or possibly till the biscuits are golden.
- Allow to slightly cold, serve while still hot with fresh whipped cream.
- Other Fruit Mixtures For Cobbler: 2-3 qts blueberries, blackberries, or possibly huckleberries 1 1/2 c. of sugar Juice of 1/2 a lime Zest of 1/2 a lime 1 Tbsp. tapioca (optional)
- More Variations: 4 lbs. plums cut into 8 pcs or possibly 3-4 lbs. Nectarines 1 1/2 c. of light brown sugar Juice of 1/2 lemon
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