Peach liqueur cobbler

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8 – 10

Peach Cobbler with Liqueur - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

10 ripe peaches
3 tablespoons almond liqueur
1 tsp. nutmeg
2 cups brown sugar
1/2 cup sugar
3 tablespoons cornstarch

Chopped dough

2 cups premium flour
1/4 cup sugar, plus 1.5 tablespoons for sprinkling
1/2 tsp salt
2 tsp baking powder
110 g butter, cut into cubes and cooled
3/4 cup sour milk
1 egg white for greasing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, premium flour, sour milk, eggs, ratafia, nutmeg, brown sugar, starch

Cooking the dish according to the recipe:

Preheat oven to 190°C.

In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, sugar, and cornstarch. Mix thoroughly. Pour the mixture into a 9 x 13-inch baking dish.
In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and mix with a fork until the dough resembles sand. Gradually add the sour milk until the dough is smooth. You may not need all the sour milk called for in the recipe.

Place the dough on a floured surface and roll it out into a rectangle the size of the baking pan, 2 mm thick, and spread it over the peach filling. Brush the pie crust with egg white. Sprinkle with 2 tablespoons of sugar. Bake the cobbler in the oven for about 40 minutes, until golden brown.

Recipe peach pie with bourbon (whisky).

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / / American cuisine / Patrick and Gina Neely

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