Ingredients
-
8 cups
sliced
peaches
, cut 1 in. thick (8 to 10 medium)
-
1/2 cup
granulated
sugar
-
2 tsp
cornstarch
-
4 tsp
lemon juice
-
1/4 tsp
freshly grated
nutmeg
, (optional)
-
1/4 tsp
salt
Biscuit
-
1 1/2 cups
all-purpose
flour
-
1/2 cup
granulated
sugar
-
1 tbsp
baking powder
-
1/2 tsp
salt
-
1/2 cup
milk
-
1/3 cup
unsalted
butter
, melted
Instructions
- PREHEAT oven to 350F. Place an 8 × 8-in. square baking dish on a baking sheet.
- FILLING: Toss peaches, sugar, cornstarch, lemon juice, nutmeg and salt in the baking dish.
- BISCUIT: Whisk flour, sugar, baking powder and salt in a large bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture until just combined. Dollop large spoonfuls of batter over fruit, flattening them slightly but without covering all the peaches.
- BAKE until topping is golden and fruit is bubbling, about 1 hr, covering with foil after 45 min if biscuit is browning too quickly. Let cool 20 min, then serve warm.
Weekend Baking: Classic Lemon Loaf
Nutrition (per serving)
- Calories
- 287,
- Protein
- 4 g,
- Carbohydrates
- 52 g,
- Fat
- 8 g,
- Fibre
- 3 g,
- Sodium
- 236 mg.
Kitchen tip: Gently lift the middle biscuit to check that topping is cooked through.
Kitchen tip: The biscuit will absorb the juices from the fruit as it cools. A cobbler is best enjoyed warm and juicy, with a scoop of vanilla ice cream.
