© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

Peach Cobbler

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PROCESS:

 

Filling:

Peel a stripe around the peaches and cut in half around the seam. Twist the two halves to separate the lobes. Remove the pit with a small paring knife. Slice the peaches into 1/4 inch thick pieces.

 

Heat a skillet to medium and add butter. Add the peaches and stir in the sugar. Cut a vanilla bean in half, scrape out the seeds and add to the peaches, add orange zest, cinnamon and sun dried cranberries. Cook the peaches until they soften and begin to create a sauce. Set peaches aside while you make the crumb topping.

 

Crumb Topping

In a large mixing bowl, combine butter, brown sugar, cinnamon, nutmeg, flour, oatmeal. I like to add day old croissants when available, chop them in the food processor. Mix well to combine. Spray an 8 1/2 x 11 inch casserole dish with pan spray. Fill 1/3 with crumb topping.

Pour in the peaches. Top with more crumb topping.

 

Bake at 400 degrees for 20 to 30 minutes.

Serve with peach ice cream.

 

INGREDIENTS:

 

Filling:

6 large fresh peaches

1/2 stick butter

1 1/2 cups sugar

3 tablespoons sun dried raisins

1/2 vanilla bean pod

zest of one orange

1/4 teaspoon cinnamon

 

Topping

1 stick soft butter

1 cup brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup flour

1/2 cup oatmeal

2 croissants, coarse chopped

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