Peach-Rosemary Cobbler
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 8 servings.
Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. —Michael Cohen, Los Angeles, California
Ingredients
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1/4 cup honey
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2 tablespoons cornstarch
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3/4 teaspoon grated lemon zest
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1 tablespoon lemon juice
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1/8 teaspoon salt
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1/8 teaspoon ground cinnamon
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4 cups fresh or frozen sliced peeled peaches, thawed
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TOPPING:
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1-1/2 cups all-purpose flour
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1/2 cup packed brown sugar
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1-1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon minced fresh rosemary
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1/2 teaspoon salt
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1/2 cup cold butter, cubed
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1/4 cup plus 2 tablespoons water
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1/2 teaspoon vanilla extract
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1/4 teaspoon almond extract
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Vanilla ice cream, optional
Directions
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1.
Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes.
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2.
Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened.
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3.
Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.
Nutrition Facts
1 serving (calculated without ice cream): 314 calories, 12g fat (7g saturated fat), 30mg cholesterol, 347mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 3g protein.
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