Nick's Peach Cobbler Recipe

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Nick's Peach Cobbler Ingredients

BUTTERMILK BISCUIT CRUST

3 cup self-rising cake flour
3/4 cup unsalted butter
1 1/4 cup buttermilk

FILLING

3 1/2 lb peaches, peeled and sliced
3/4 cup sugar
2 tsp finely grated lemon zest
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
3 tbsp unsalted butter

FOR FINISHING

1 buttermilk
1 sugar

A Recipe for
Nick's Peach Cobbler

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This is a recipe for Nick's Peach Cobbler from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Nick's Peach Cobbler

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Nick's Peach Cobbler Directions

FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap in plastic wrap and allow to rest while preparing
filling. Preheat the oven to 450F and set a rack in the middle level.
Place the peaches in a bowl and add the remaining filling
ingredients, except the butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is
well-colored and filling is bubbling. Cool slightly on a rack and
serve warm or at room temperature.

Serves: 10

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