Peach Cobbler With A Twist Recipe
Today my main objective is to make a Peach Cobbler for Tat. She has been hinting that she wants one for the past 3-4 weeks. But her biggest hint came a few days ago when she placed a peach cobbler recipe (from an Essence Magazine) on the computer keyboard. To her credit though it looks like a delicious recipe. I usually rely on the standard recipe that I got from my Mom years ago, but this one looks good too.
P.S. Although this particular Peach Cobbler With A Twist Recipe is my own there are plenty of other delicious recipes archived on the Essence magazine website under the recipe tab.
Peach Cobbler With A Twist Recipe
Dice the butter into small cubes and place in the refrigerator while you prepare the flour mixture. Place the dry ingredients in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter, cream cheese, and vegetable oil. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Pie Filling:
2 large cans of sliced peaches in heavy syrup
1/2 cup of superfine sugar
2 tablespoons all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 ounces Myers’s dark rum or Captain Morgan’s spiced rum
Combine all ingredients in large mixing bowl and stir. Set aside
Walnut Crumble Topping:
1 cup chopped walnuts
1 cup rolled oats
3/4 stick unsalted butter
1/2 teaspoon sea salt or Kosher salt
1 cup all-pupose flour
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
To make the topping, melt butter in a large skillet on medium heat, combine the flour, sugars, salt, oatmeal, and walnuts in a bowl and mix well, then slowly add mixture to melted butter. Stir constantly for 5-10 minutes. Set aside.
For egg wash:
1 large room temperature egg
1 tablespoon of milk
1 tablespoon of water
Combine in a small bowl and beat well, set aside
In a large dutch oven pour peaches, place pie dough over peaches and cut away excess dough, brush with egg wash, then scatter walnut crumble evenly over pie dough. Place in oven and bake for 40-45 minutes until golden brown.
[mv_create key=”77″ title=”Peach Cobbler With A Twist” thumbnail=”https://www.freshouttatime.com/wp-content/uploads/2019/03/peach-cobbler-1.jpg” type=”recipe”]
3 Comments