Peach Cobbler with Buttery Crust

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/11/2020
Serves: 12 Save

Ingredients (9)

Filling

  • 8 cup Sliced Peaches
  • 1 cup Turbinado Sugar
  • 3 T Cornstarch
  • ½ tsp Salt

Crust

  • 2½ cup All Purpose Flour
  • 3 T Sugar
  • ¼ tsp Salt
  • ¾ cup Butter
  • 4 T Water

Directions

  1. Preheat oven to 425F.

  2. In a large bowl, combine peaches, sugar, cornstarch and salt. Toss well; set aside.

  3. In a separate bowl, Combine flour, sugar and salt, in a food processor and pulse  until blended. Add chilled butter in small pieces and pulse until mixture is the size of coarse meal. Add water and pulse until mixture comes together.

  4. Gather into a ball, and roll out on a floured surface.

  5. Place peaches in a 3-quart shallow dish and cover with dough. Sprinkle with sugar.

  6. Make slits in top and bake at 425F for 30 to 45 minutes.

Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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