Peach Cobbler - Pioneer Woman

• Produce

  • 3 lbs Peaches, frozen

• Refrigerated

  • 2 Eggs, whole

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 3 1/2 cup Flour
  • 1 Pinch Salt
  • 2 3/16 cups Sugar
  • 3 tbsp Vegetable shortening or lard

• Dairy

  • 1 Butter
  • 3 tbsp Butter
  • 3/4 cup Whole milk

Found on keyingredient.com

Description

Ingredients

• Butter, for greasing baking dish
• 3 pounds peaches, frozen
• 2 cups sugar
• ½ cup all-purpose flour
• 3 tablespoons lemon juice
• Pinch of salt
• 3 cups all-purpose flour
• 3 heaping tablespoons sugar, plus extra for sprinkling over the top
• 1½ tablespoons baking powder
• 3 tablespoons butter
• 3 tablespoons vegetable shortening or lard
• ¾ cup whole milk
• 2 whole eggs

Directions

• Directions Preheat the oven to 400 degrees F. Butter a baking dish. For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top. Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.
• Preheat the oven to 400 degrees F. Butter a baking dish. For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top. Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.