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Ingredientes
- 8 lrg , ripe peaches (3-4 lbs)
- 1 1/2 c. Light brown sugar
- 1 tsp Apple pie spice
- 1/2 x Lemon, juice of
- 1 Tbsp. Minute Tapioca, (optional)
- 2 Tbsp. Framboise, (raspberry liquer) (optional)
- 4 Tbsp. Unsalted butter
- 2 c. Sifted flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 1/2 c. Buttermilk
- 6 Tbsp. Unsalted butter
Direcciones
- Filling directions:Pit, halve and slice peaches cut in 8 pcs. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 minutes. Put into well-greased (Crisco) 12" frying pan.
- Dot with unsalted butter. Cook for 20-25 minutes. at 425 degrees.
- Cobbler directions:Sift dry ingredients into a mixing bowl. Fold in unsalted butter with your hands till flour is the consistency of oatmeal. Add in buttermilk to the flour mix and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Don't mix. The batter will expand.
- Bake 25 minutes. at 425 degrees or possibly till the biscuits are golden. Allow to slightly cold, serve while still hot with fresh whipped cream.
