From: Sue in NJ (124.newark-03rh16rt.nj.dial-access.att.net)
Subject: How about a peach cobbler?
Date: September 3, 2006 at 2:35 pm PST
In Reply to: Anybody have a good peach pie recipe? nt posted by BuffyS on September 2, 2006 at 5:07 pm:
Just use extra applesauce in the topping and omit the oil in this recipe from Isa Moskowitz from her Post Punk Kitchen web site:
Peach Cobbler
Submitted by Isa
prep time: 30 minutes | cooking time: 20 minutes | makes 8 servings
Make this for a summer night, when peach season is at it's peak. If you really don't want to to deal with all the peeling and chopping, you can use frozen peaches if you thaw them, but don't tell the food police I told you that.
Equipment:
9x13 baking pan
large sauce pan
big mixing bowl
Ingredients
For the Filling-
4 pounds ripe peaches, peeled (if desired) and thinly sliced
3 tablespoons unbleached white flour
1/2 cup pure maple syrup
Zest of 2 lemons, finely grated
1 teaspoon pure vanilla extract
1 teaspoon ginger powder
1/2 teaspoon cinnamon
For the Topping-
2 1/2 cups unbleached white flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup applesauce
2 tablespoons canola oil, plus some oil to brush the surface
1/3 cup maple syrup
1 cup soy milk
1 tsp pure vanilla extract
1/2 teaspoon cinnamon
Directions
Make the filling-
In a large sauce pan, cook the peaches over low-medium heat, about 5 minutes, stirring occasionally, until the juices are being released.
Sprinkle in flour, toss to coat.
Add remaining ingredients, mix together and let cool.
Then make the dough-
Preheat oven to 400
In a large bowl mix together dry ingredients.
In a seperate bowl wisk together wet ingredients, plus the lemon zest.
Slowly pour wet into dry, mixing together dough with a wooden spoon or a firm spatula. Do not over work it.
Then assemble the cobbler-
Pour peach batter into 9x13 baking dish (if you have glass, that is best). Spoon dough mixture over the top, spread with a spoon. You can brush the top with a little oil, or spray it with a scant amount of oil (with real oil, not the aerosol kind).
Put in oven and cook until peaches are bubbling and top is relatively firm, 15-20 minutes.
If you have some crystallized ginger it is a really nice addition to the topping. Finely chop 2 tablespoons and add it to the dough while adding the wet ingredients.
