Peach cobbler / Şeftalili Cobbler

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Издатель
Gluten Free Peach Cobbler
INGREDIENTS
Peach filling:
6-7 medium fresh peaches (Make sure that your peaches aren't overly ripe – they should be juicy and flavourful but not too soft.)
50 g (¼ cup) caster/superfine or granulated sugar
50 g (¼ cup) light brown soft sugar
7 g (1 tbsp) cornstarch (US)/cornflour (UK) (Use 10g/1½ tbsp if you prefer a thicker/slightly less juicy cobbler.)
½ tsp ground cinnamon
¼ tsp ground ginger
15 g (1 tbsp) lemon juice, freshly squeezed
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Biscuit topping:
250 g gluten free flour
100 g (½ cup) light brown soft sugar
2 tsp baking powder
¼ tsp salt
125 g (1 stick) cold unsalted butter, cubed
110 g (⅓ cup + 1½ tbsp) whole milk, cold from the fridge
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

INSTRUCTIONS

Peach filling:
Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).
Cut the peeled peaches into about ½-inch (1-1.5cm) thick slices/wedges.
Add the sliced peaches, caster/superfine sugar, light brown sugar, cornstarch (US)/cornflour (UK), cinnamon, ginger, lemon juice and vanilla to a 10-inch (25cm) skillet or round baking pan, and toss everything together until well combined. Arrange the filling in a fairly even layer, and set aside until needed.
Biscuit topping:
In a large bowl, whisk together the gluten free flour , light brown sugar, baking powder, and salt.
Add the cold cubed butter and work it into the dry ingredients until you get a texture resembling breadcrumbs, with a few pea-sized butter pieces.
Add the cold milk and vanilla, and mix with a fork, wooden spoon or rubber spatula until you get a fairly soft dough with no patches of dry, un-mixed flour. The biscuit dough will be quite soft and sticky
Assembling & baking the cobbler:
Use an ice cream scoop or a large spoon to dollop the biscuit dough evenly over the peach filling
It’s perfectly OK to leave the biscuit topping in large dollops or scoops on top of the filling, as it’ll spread during baking.
Sprinkle the biscuit topping with granulated sugar.
Bake at 350ºF (180ºC) on the middle oven rack for about 50-60 minutes or until the topping is golden brown on top and the filling reaches about 195ºF (90ºC). You can also check the doneness of the biscuit topping by inserting a toothpick or cake tester into it: it should come out clean, with no raw or half-baked dough attached to it.
If the biscuit topping starts browning too much, you can cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.
Allow the cobbler to cool until warm, then use a large serving spoon to scoop individual portions into bowls, and serve with some vanilla ice cream.
Категория
веганские блюда
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