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Peach Shortcake Cobbler

Peach Shortcake Cobbler

What to do when you get carried away with your peach purchase at the Farmer’s Market? You have your (short)cake and eat it too!

This is a delicious twist on cobbler and shortcake – really the best of both worlds. Sweet, tender peaches cooked until they’re warm and bubbling, hiding underneath a delightful shortcake topping.

There are two classic styles of cobbler that are most commonly made. The first, with a crust of pastry, the second with a batter poured over the fruit. This version takes tender shortcake dough and gently bakes it on top of fresh peaches – beautiful peaches with fragrant notes of almond in every bite.

The shortcake topping is made much like any standard biscuit-style shortcake – flour, baking powder, a bit of sugar with shortening cut into the dry ingredients. Then everything is blended together with a mixture of milk and egg creating a crisp, golden shortcake crust for this cobbler.

It’s a simple, comforting Southern dessert – serve it warm out of the oven or cooled. Summertime smells delicious and tastes even better!

 

Peach Shortcake Cobbler

4 cups peeled, sliced peaches, about 4 large peaches

1 cup plus 3 tablespoons sugar, divided

½ teaspoon pure almond extract

1 teaspoon lemon zest, about 2 lemons

1 tablespoon lemon juice, about ½ lemon

1-1/2 cups flour

3 teaspoons baking powder

½ teaspoon kosher salt

1/3 cup shortening

½ cup milk

1 extra-large egg, lightly beaten

Place the peaches in a small oval dish – approximately 12” x 9” x 2” deep that has been sprayed with a cooking spray. (You can also use a 9” square baking dish.)

In a small bowl, stir together 1 cup of the sugar with the almond extract, the lemon zest and lemon juice. Sprinkle the sugar mixture over the top of the peaches. Place the peaches in a 400-degree oven for 10 minutes.

Whisk together the flour, baking powder, kosher salt and 1 tablespoon of the sugar in a small mixing bowl. Using a pastry cutter, work the shortening into the flour until the mixture is crumbly.

Add the milk and beaten egg, mixing  just until the dough comes together.

Drop the dough over the warm peaches and spread out as smoothly as possible. The dough will be somewhat sticky. Sprinkle the remaining 2 tablespoons of sugar over the top.

Bake in a 400-degree oven for 35 minutes or until golden brown.

Peach Shortcake Cobbler, courtesy of Preserving Good Stock

July 13, 2018
: 6 to 8 servings

Cobbler with tender shortcake dough gently baked on top of fresh peaches - beautiful peaches with fragrant notes of almond in every bite.

By:

Ingredients
  • 4 cups peeled, sliced peaches, about 4 large peaches
  • 1 cup plus 3 tablespoons sugar, divided
  • ½ teaspoon pure almond extract
  • 1 teaspoon lemon zest, about 2 lemons
  • 1 tablespoon lemon juice, about ½ lemon
  • 1-1/2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1/3 cup shortening
  • ½ cup milk
  • 1 extra-large egg, lightly beaten
Directions
  • Step 1 Place the peaches in a small oval dish – approximately 12” x 9” x 2” deep that has been sprayed with a cooking spray. (You can also use a 9” square baking dish.)
  • Step 2 In a small bowl, stir together 1 cup of the sugar with the almond extract, the lemon zest and lemon juice. Sprinkle the sugar mixture over the top of the peaches.
  • Step 3 Place the peaches in a 400-degree oven for 10 minutes.
  • Step 4 Whisk together the flour, baking powder, kosher salt and 1 tablespoon of the sugar in a small mixing bowl.
  • Step 5 Using a pastry cutter, work the shortening into the flour until the mixture is crumbly.
  • Step 6 Add the milk and beaten egg, mixing until just until the dough comes together.
  • Step 7 Drop the dough over the warm peaches and spread out as smoothly as possible. The dough will be somewhat sticky. Sprinkle the remaining 2 tablespoons of sugar over the top.
  • Step 8 Bake in a 400-degree oven for 35 minutes or until golden brown.


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