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home > recipes > dessert > peach cobbler with almond crunch topping
from UK Peach Cobbler With Almond Crunch Topping This is 1 of 670 new TVFN Chef Du Jour recipes added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. There are now 1270 Chef Du Jour recipes on-line at The UK Recipe Archive. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Peach Cobbler With Almond Crunch Topping (Dj/Mm) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dujour12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR FRUIT*** 10 large Firm ripe peaches -- skins removed 2 tablespoons Lemon juice 1/2 cup Sugar 3/4 teaspoon Ground cinnamon 2 tablespoons Cornstarch 1 pinch Nutmeg 1 pinch Salt 1 pinch Lemon zest ***FOR BISCUITS*** 1 1/3 cups All purpose flour 1/4 cup Sugar 1 1/4 teaspoons Baking powder 1/4 teaspoon Salt 1/4 cup Unsalted butter-cold -- cut into cubes 1/2 cup Buttermilk or heavy cream Heavy cream for glazing ***ALMOND TOPPING*** 1/2 cup Coarsely chopped whole unblanched almonds 3 tablespoons Packed light brown sugar 1/2 teaspoon Cinnamon For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour. For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange over fruit, slightly overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise. Yield: 6 servings CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc. Busted and entered for you by: Bill Webster

Peach Cobbler With Almond Crunch Topping


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keyword: peach
keyword: cobbler
keyword: almond
keyword: crunch
keyword: topping
recipes for dessert
recipes by alan
Email Address:
(posted September 10, 1999)

from UK

Peach Cobbler With Almond Crunch Topping



This is 1 of 670 new TVFN Chef Du Jour recipes added to The UK Recipe
Archive this week in both Mastercook and Mealmaster formats. There are
now 1270 Chef Du Jour recipes on-
line at The UK Recipe Archive.

To download go to - http://ukrecipes.co.uk/

* Exported from MasterCook *

Peach Cobbler With Almond Crunch Topping (Dj/Mm)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dujour12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR FRUIT***
10 large
Firm ripe peaches -- skins removed
2 tablespoons
Lemon juice
1/2 cup
Sugar
3/4 teaspoon Ground
cinnamon
2 tablespoons
Cornstarch
1
pinch Nutmeg
1
pinch Salt
1
pinch Lemon zest
***FOR BISCUITS***
1 1/3 cups All purpose
flour
1/4 cup
Sugar
1 1/4 teaspoons
Baking powder
1/4 teaspoon
Salt
1/4 cup
Unsalted
butter-cold -- cut into cubes
1/2 cup
Buttermilk or
heavy cream
Heavy cream for glazing
***
ALMOND TOPPING***
1/2 cup Coarsely chopped whole unblanched almonds
3 tablespoons Packed
light
brown sugar
1/2 teaspoon
Cinnamon

For
Cobbler:

In
food processor, combine flour, sugar,
baking powder, and salt.
Pulse
to
combine. Add cold butter and pulse until mixture is crumbly.
Drizzle most of buttermilk /cream over flour mixture, pulse to combine.
If mixture seems
dry, add a little more. Dough should be just moist.

Gather the
dough and spread out onto lightly floured parchment or waxed

paper. Patting into a Disc a little less than 1/2-inch
thick chill for

1/2 hour.

For Fruit:

Slice peaches into wedges, toss with
lemon juice.

In a small bowl,
combine cornstarch, spices, pinch of salt and lemon
zest. Toss with the peaches and pour unto lightly greased 8-inch
baking
dish.

To assemble:

On a lightly floured surface, using a fluted cutter or any shaped
cutter, cut out biscuits. Gently re-roll scraps and arrange over
fruit,
slightly overlapping.
Brush biscuits with cream.

In a small bowl,
combine almonds,
brown sugar and cinnamon. Sprinkle
over
dough.

Place in the oven and cook until fruit is bubbling, biscuits are
golden,
and a
skewer poked into the center of the biscuit dough comes out
clean.
Serve warm with
ice cream, heavy cream or creme anglaise.

Yield: 6 servings

CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491

Recipe courtesy of Melissa Murphy,
Sweet Melissa Patisserie, Inc.

Busted and entered for you by: Bill Webster



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