Apple Peach Cobbler / Pie Recipe

From Dorothy McNett's Recipe Book.

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Apple Peach Cobbler / Pie

From Dorothy McNett's recipes at This is a great combination of fruits, and a bit easier to assemble than a traditional double crusted pie.

1 tablespoon unsalted butter
2 - 3 unpeeled apples, sliced fairly thick
1-2 unpeeled peaches, sliced fairly thick
2 tablespoons maple syrup
1/2 cup raw sugar
1/2 teaspoon cinnamon
zest and 2 tablespoons fresh lemon juice
1 tablespoon all purpose unbleached flour

1 1/2 cups all-purpose unbleached flour
1/3 cup raw sugar
1 1/4 teaspoon baking soda
1 1/4 teaspoon cream of tartar
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup milk or cream
1 teaspoon sugar, for sprinkling

Butter a 9 or 10 inch round glass or ceramic baking dish or casserole. Preheat the oven to 400 degrees. Place the apple slices in the buttered dish, and sprinkle with the maple syrup. Cook in microwave 5 minutes to precook the apples. Add the sliced peaches to the hot apples. Sprinkle with the sugar, cinnamon, lemon juice and 1 tablespoon flour. Set aside. In food processor, blend together the 1 1/2 cups flour, sugar, baking soda, cream of tartar, cinnamon, and salt. Add the butter in chunks and process until the mixture resembles coarse meal. Add the milk and process just until the dough can be pressed together. Turn out onto a lightly floured surface and knead several times by hand, the dough should be stiff. Pat or roll the dough about 1/2 inch thick and using a 2 inch cutter, cut rounds and place on top of apples and peaches, barely touching each other. Sprinkle with the sugar and bake in the center of the oven for 35-40 minutes. Let cool about 15 minutes before serving.

Recipe created 1996-08-06.

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