Ingredientes para Old Fashioned Peach Cobbler
- All Purpose Flour
- 1/2 cup granulated sugar (for crust) + 3/4 cup granulated sugar (for peaches)
- 1 teaspoon salt
- Unsalted Butter
- Vegetable Shortening
- 6-8 tablespoons ice water
- Fresh Peaches
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes (1/2 cup for crust, 1/2 cup for peaches)
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Cómo preparar Old Fashioned Peach Cobbler
- Whisk together 2 1/2 cups flour, 1/2 cup sugar, and 1 teaspoon salt in a large bowl.
- Cut in 1/2 cup (1 stick) chilled butter and 1/2 cup shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Add more water if needed.
- Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 475°F (245°C).
- In a large bowl or Dutch oven, combine the sliced peaches, 3/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Let the peach mixture sit for 15-20 minutes to allow the sugar to dissolve and create a syrup.
- Bring the peach mixture to a boil over medium heat, then reduce heat to low and simmer for 10 minutes until slightly softened.
- Remove from heat and stir in 1/2 cup (1 stick) melted butter.
- Roll out half of the chilled dough on a lightly floured surface into an 8-inch square.
- Transfer the pastry square to an 8-inch square baking dish.
- Pour half of the peach mixture over the pastry.
- Bake for 12-14 minutes, or until the crust is lightly golden.
- Pour the remaining peach mixture over the baked pastry.
- Roll out the remaining dough and cut it into 1-inch wide strips.
- Arrange the strips in a lattice pattern over the top of the cobbler.
- Bake for an additional 15-20 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
360g
Fat
118g
Carbs
46g
