GINGER-PEACH SHORTBREAD COBBLER RECIPE | MYRECIPES
Guests will rave over this impressive peach cobbler.
Provided by MyRecipes
Total Time 1 hours 10 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Beat first 3 ingredients and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined. Place dough on a lightly floured surface; roll to 1/4-inch thickness. Cut about 14 rounds with a 2 1/2-inch fluted round cutter. Place rounds in a single layer on a baking sheet; cover and chill until ready to use.
- Pulse ginger and 1/4 cup turbinado sugar in a food processor 5 to 6 times or until well combined. Stir together ginger mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 Tbsp. flour; toss to coat. Place peach halves, slightly overlapping, in a greased (with butter) 10-inch cast-iron skillet, and pour any remaining juice over peaches.
- Bake at 400° for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes or until golden brown.
PEACH COBBLER WITH GINGER BISCUITS RECIPE | EATINGWELL
Ginger gives the biscuits of this delicious peach cobbler a flavor boost. Plus, the dish comes together in less than an hour. If you don't have a 2-inch round biscuit or cookie cutter, you can use a narrow drinking glass to cut the biscuit dough. Just dip the rim in flour first to prevent sticking.
Provided by Rachel Stearns
Categories Healthy Peach Recipes
Total Time 55 minutes
Number Of Ingredients 14
Steps:
- To prepare filling: Place a medium ovenproof skillet in the oven; preheat to 425°F.
- Combine peaches, 1/4 cup granulated sugar, lemon zest and cornstarch in a large bowl and stir gently. Carefully coat the pan (the handle will be hot) with cooking spray and add the peach mixture. Cover with foil. Bake until the peaches are starting to soften, about 15 minutes.
- Meanwhile, prepare biscuits: Whisk all-purpose flour, pastry flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub butter into the dry ingredients until crumbly. Stir in crystallized ginger. Make a well in the center and gradually pour in 6 tablespoons buttermilk, stirring with a fork, until just combined and no streaks of flour remain.
- Transfer the dough to a lightly floured surface and sprinkle with a little flour. Gently knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Using a 2-inch biscuit or cookie cutter, cut the dough into rounds. Reroll the scraps and cut more rounds to make 8 total. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.
- Arrange the biscuits over the peaches. Bake, uncovered, until the biscuits are golden brown, about 15 minutes more. Let cool for about 15 minutes before serving.
Nutrition Facts : Calories 176 calories, CarbohydrateContent 34 g, CholesterolContent 8 mg, FatContent 3 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 222 mg, SugarContent 20 g
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