• Cobbler is a Summer/Autumn dessert with fruits and dough. It is kind of pie but without the pastry on the base. Usually the topping is made of pancake style dough arranged roughly. Today recipe is a little different because instead of dough I used mini buttermilk biscuits/scones (flowery shaped). Peaches for the filling are poached in butter-sugar-bourbon sauce what gave them amazing flavour. On the top is additional oat crust making this dessert even more heavenly. And if you serve it with a scoop of vanilla ice cream you will be in a real heaven. Enjoy!

     

    baking porcelain dish 8 x 12 inch (20 x 30 cm)

     

     Dough:

    • 2 ½ cups (400 g) all purpose flour
    • ¼ cup (50 g) sugar
    • 1 ½ teaspoons baking powder
    • ¼  teaspoon salt
    • ¾ cup (170 g) cold butter
    • ¾  cup (185 ml) buttermilk

    Filling:

    • 3 pounds (1 ½ kg) fresh peaches – about 15-16 pieces
    • ½ cup (100 g ) dark brown sugar
    • 2 tablespoons butter
    • 2 teaspoons pure vanilla extract
    • ¼ cup (65 ml) Bourbon (whisky)
    • 1 tablespoon corn starch/corn flour

    Oat crust:

    • ½ cup (55 g) oat flakes
    • 3 tablespoons butter (melted)
    • 2 tablespoons sugar

     

     

     

    Prepare scones/biscuits: in a bowl of a stand mixer mix flour, sugar, baking powder and salt. Add cold butter in pieces and mix just until crumble like mixture. Add buttermilk and mix until smooth, elastic dough. Remove the dough from the bowl and place on a floured surface. Flatten dough into 1 inch (2 cm) thick rectangle. Cut into four even rectangles, stack them all into a pile (one on top of each other) and flatten again into 1 inch (2 cm) thick rectangle. You may help yourself with a rolling pin. Cut out the dough into small (1 ½ inch/3-4 cm in diameter) flowers (or different shapes) with a cookie cutter. Continue until the dough lasts. Place prepared biscuits onto a parchment paper and place to the freezer.

    Preheat oven to 400 °F/200°C. Grease baking dish with butter.

    Wash fruits, remove pits, cut into eights. Melt the butter on a roasting pan. Add dark brown sugar and heat slowly until dissolved. Add vanilla and bourbon, mix to combine. Add peaches and poach for 10 minutes until tender. Add corn starch, mix until dissolved and remove the pan from the heat. Pour the whole fruit mixture into prepared baking dish. Arrange frozen scones on the top. Brush them with a drop of buttermilk.

    In a small bowl mix together oat flakes, sugar and melted butter. Sprinkle the mixture over the top of the dish, between scones and a little onto them.

    Put the dish to the preheated oven placing it on the baking sheet (the filling will drip). Bake for 50-55 minutes until the scones are golden brown and filling is bubbling.

    Serve warm or cooled, with ice cream or plain.


     

    Category: Fruit cakes.

    Tags: bourbon, buttermilk, oat, peach, vanilla.

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