Brandied Peach CobblerJuly 04, 2014 by Brandon Snow
What better way to celebrate Independence Day in the United States than with a peach cobbler? To help make that connection clearer, take a look at the history of this dessert. Cobbler traces its roots to the British colonists who were settling in the New World. When the colonists were not able to find all of the ingredients needed to make suet pudding, they improvised. The resulting creation was what we now know as cobbler. Since then, cobbler has become popular in the United States and United Kingdom, with variations depending upon the region. Once you have the recipe down, experiment with different fillings or top with vanilla ice cream.
Ingredients – Dough
- 1 ½ cup (350 g) Sugar
- 1 ½ cup (350 g) Flour
- 1 ½ cup (350 g) Butter, melted
- 1 cup (240 g) 50/50 Flour and Sugar mix
Directions – Dough
- Combine sugar and flour. Add melted butter to form dough.
- If dough is too wet add 50/50 flour and sugar mix.
- The dough should be just firm enough to hold shape when squeezed in your hand. Set dough aside.
Ingredients – Filling
- 5 lbs. (2.25 kg) Peaches, thawed
- ¼ cup (60 g) Butter
- ½ – ¾ cup (120 – 180 g) Sugar
- ½ cup (120 ml) Brandy
- ½ cup (120 g) Cornstarch and Water mix
Directions – Filling
- Sauté peaches in butter until soft. Add sugar and brandy.
- Bring mixture to boil. Add cornstarch mix.
- Reduce peach mix until slightly thickened. Add sugar to taste.
- Pour peaches into baking pan and top with patches of flattened dough.
- Bake at 350 F (175 C) for 35 – 40 minutes, or until top is crusty and peaches are bubbly.