FRESH CHERRY PEACH COBBLER RECIPES

Steps:

• Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
• In a mixing bowl combine the flour, sugar, baking powder, and salt.
• After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
• Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
• Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
• Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.

Steps:

• Preheat oven to 350.
• Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
• Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
• Put the butter in a 9x13 baking dish and place in oven to melt.
• In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
• Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
• Pour mixture over melted butter in your baking dish. Do not stir.
• With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
• Sprinkle the top of the fruit with cinnamon if using.
• Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
• Optionally you can sprinkle sugar over the top of the crust. (My Gram always use to)
• Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge. =)