Peach Cobbler
Leigh Beisch
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
How to Make It
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.
Ingredients
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
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