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Peach Cobbler





Yields
10 to 12 servings

NOTES: To speed prep time or when good fresh peaches are hard to find, substitute 4 pounds thawed frozen sliced peaches for fresh peaches. Serve with vanilla ice cream.

Prep and cook time: 1 1/2 hours

Peach Cobbler




Leigh Beisch
 4 pounds ripe peaches, peeled, pitted, and sliced into 1/2-inch-thick wedges (about 12 cups; see notes)
  About 1 cup sugar
 1/4 cup quick-cooking tapioca
 1 1/2 teaspoons grated lemon peel
 1 1/2 tablespoons lemon juice
 1 1/2 teaspoons vanilla
 2 cups all-purpose flour
 1 1/4 teaspoons baking powder
 1/2 teaspoon ground nutmeg
 2/3 cup (about 6 oz.) butter, cut into 1/2-inch chunks
 2/3 cup whipping cream
Step 1
1

In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften tapioca, stirring several times.

Step 2
2

In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.

Step 3
3

In a buttered shallow 2 1/2- to 3-quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.

Step 4
4

Bake in a 350° oven until fruit mixture bubbles in center and topping is golden brown, 50 to 60 minutes.

Nutrition Facts

10 servings

Serving size

Amount per serving
Calories345
% Daily Value *
Total Fat 16g21%

Saturated Fat 9.8g50%
Cholesterol 46mg16%
Sodium 188mg9%
Total Carbohydrate 49g18%

Dietary Fiber 2.4g9%
Protein 3.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.