经典桃子奶油馅饼
甜点1小时5分钟8 份简单关于此食谱
一款永恒的南方风格桃子奶油馅饼，多汁的肉桂香料桃子在金黄、黄油饼干顶部下方冒泡。这个简单易行的食谱适用于新鲜、冷冻或罐装桃子——使其成为一年中任何时候都可以选择的甜点。配上一勺香草冰淇淋或一点鲜奶油，每一口都是纯粹的舒适享受。
步骤说明
- 1
Preheat your Oven to ![375°F]. Lightly Butter a Baking Dish and set aside.
- 2
In a large Mixing Bowl, combine the sliced Peaches, Granulated Sugar, Lemon Juice, Cinnamon, Nutmeg, Cornstarch, and Vanilla Extract. Toss gently until the Peaches are evenly coated. The Sugar will begin to draw out the juices — that's exactly what you want.
- 3
Pour the Peach mixture into the prepared Baking Dish and spread it into an even layer. Set aside while you make the topping.
- 4
In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt until combined.
- 5
Add the cold cubed Butter to the Flour mixture. Using your fingertips or a pastry cutter, work the Butter into the Flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 6
Add the cold Buttermilk and Vanilla Extract. Stir with a fork or Spatula just until the dough comes together — do not overmix.
- 7
Drop large spoonfuls of the biscuit dough evenly over the Peach filling, leaving some gaps so steam can escape and the filling can bubble up around the edges.
- 8
Brush the tops of the biscuit dough lightly with the melted Butter, then sprinkle with Turbinado Sugar for a beautiful golden, crunchy finish.
- 9
Bake on the center rack of the preheated Oven for 40–45 minutes, until the biscuit topping is deep golden brown and the Peach filling is bubbling around the edges and through the gaps. If the topping is browning too quickly after 30 minutes, tent loosely with Aluminum Foil.
- 10
Remove from the Oven and let the cobbler rest for at least 10–15 minutes before serving — the filling will thicken as it cools. Serve warm, spooned into bowls, with a generous scoop of Vanilla Ice Cream or a dollop of Whipped Cream.
