Peach Cobbler
Peach Cobbler
Submitted by Corporate Chef Andy Stewart
Ingredients
- 3 cups peaches, peeled and sliced
- 1 cup sugar
- 1/2 teaspoon ginger, grated
- 4 tablespoon Fustini's Peach balsamic
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- pinch ground cinnamon
- 1 stick butter, cold and cut into small pieces
- 1/2 to 3/4 cup buttermilk
melted butter (for brushing)
Fustini's Butter Olive Oil (for brushing)
- sugar
- vanilla ice cream
Directions
- Place all into large skillet or pot and cook until peaches are tender - 10 to 15 minutes. Spread into the bottom of a buttered baking dish.
- Preheat oven to 350 degrees. Place flour, baking powder, baking soda, salt and cinnamon in the bowl of a food processor and pulse to combine. Add butter and pulse a few times. While pulsing, add enough buttermilk to form a dough. Flatten dough, cover, and refrigerate for 2 hours. Roll to 1/4 inch thickness and cut into two-inch rounds. Place rounds on parchment-lined baking sheet and place in the hot oven. Bake rounds until brown and slightly puffed - 10 to 15 minutes. Let cool.
- Preheat oven to 350 degrees. Place baked crust rounds on top of the peaches overlapping in a decorative pattern. Combine butter and Fustini's Butter olive oil and brush the top of crusts. Bake cobbler 20 minutes or until bubbly and brown. Serve with vanilla ice cream and a drizzle of Fustini's Peach Balsamic Vinegar.
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