VAL'S PEACH COBBLER w-BISCUIT TOPPING; Coalinga-CA

The other day we were gifted with a big box of peaches 😊; so, today I am making a peach cobbler 👌 … and tomorrow, I am going to puree & freeze the rest, for smoothies. Fresh fruit does not last long in an RV, in the hot CA sunshine: freezing helps 👍

Cousin Brenda's love gift …

I just peel my fresh peaches with a paring knife - no fancy [dipping in hot water]; peaches are naturally slippery when peeling … I don't need the extra hassle 😡 of hand wrestling with them after them been in hot water. They peel just fine, 'au natural' 😉

These are nice peaches - and easy to peel, too.

I also pre-blend my spices before adding - this is just easier for me: the less time on my feet in the kitchen, the better for everyone 😂🤣

All that said … this recipe went well, and the result was delicious. 

I hope yu'all enjoy this recipe as much as we did 😁

The kitchen smelled wonderful, during the baking; our bellies were grateful, during the eating.

VAL'S PEACH COBBLER w-BISCUIT TOPPING ~serves 8

Filling Ingredients: 10 c. peeled & chopped fresh Peaches * 1/4 c. Brown Sugar, packed into measuring cup * 1 TBSP Cornstarch * 1 TBSP Lemon juice * 1 tsp. Vanilla extract * 1/2 tsp. ground Cinnamon * 1/8 tsp. ground Mace * 1/8 tsp. ground Cardamom * 1/8 teaspoon Salt Substitute

Biscuit Topping Ingredients: 2 c. all-purpose Flour * 1/2 c. granulated White Sugar * 1-1/2 tsp. Baking Powder * 1/4 tsp. Baking Soda * 1/2 tsp. Salt Substitute * 1/4 c. Butter, cold & shaved * 1/4 c. Margarine * 1/2 cup Water * 1 TBSP Powdered Milk * 1/2 TSP Lemon juice * 2 TBSP granulated sugar mixed with 1/2 tsp. ground cinnamon

1) Mix the water, powdered milk, & lemon juice together - set aside to thicken into a lightly curdled blend.

2) Preheat oven to 350°F. Lightly grease a rectangular 9-×13-inch baking pan.

3) Preparing the Filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes.

Peaches, sugar & spices …

Gently stir the sugar & spices into the peaches.

Into the baking pan; then into the oven.

Remove from the oven and set aside on hot pads as you prepare the topping; DON'T TURN THE OVEN OFF.

4) Preparing the Topping: In a large mixing bowl - combine the flour, sugar, baking powder, baking soda, and salt; stir to blend thoroughly.

Blending the dry ingredients.

With a fork, cut the butter & margarine into the flour blend until the mixture resembles coarse pea-sized crumbles. Pour in the milk blend, and gently mix until evenly combined. Dough should be slightly sticky.

5) Assemble the biscuit topping: Divide the dough into 8 portions. Take a portion of dough into your hands, and gently flatten out into patties (like you would a homemade hamburger patty - but not as rough). Place dough patties all over the top of the warm peach filling; most of the peaches will be covered.

Dough patties placed on peaches …

Blend the sugar & cinnamon together - sprinkle over the biscuits:

… and sprinkled with sugar-cinnamon blend.

6) Place peach cobbler back into the oven, and bake for another 40 or 50 minutes - until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done. Remove cobbler from the oven, and set to cool.

Slipped back into the oven; to continue baking.

And checked for doneness.

Cooling; we can't wait to dig in.

Serve as is … or serve warm with vanilla ice cream (or whipped cream).

7) Store leftovers in the refrigerator.

This will be gone tomorrow 😉