Continue baking until the topping is golden brown and the peaches are tender, 30 to 35 minutes. Pour the dry cake mix over the peach mixture, patting into an even layer using your hands or a spoon. Sprinkle 1/4 cup of the cubes over the peaches. Step 2 Cut the butter into 1/2-inch cubes. Add the peaches and the syrup from the cans, and drizzle with almond extract. Sprinkle the remaining 1 tablespoon sugar over the batter. Spray a 9-by-13-inch dish with nonstick cooking spray. Remove the pan from the oven and drop the batter in large, evenly spaced dollops on top of the peaches. Add the buttermilk and almond extract and stir just until combined.ģ. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Meanwhile, combine the flour, 6 tablespoons of the sugar, the baking powder, the salt, and the baking soda in a medium bowl. Transfer the mixture to a 9-inch square pan and bake for 10 minutes.Ģ. Put the peaches, the lemon juice, 3 tablespoons of the sugar, the cornstarch, the cinnamon, and the nutmeg in a large bowl toss to combine. (This is where the ice cream comes in, if you have a sweet tooth.)ģ pounds fresh peaches, sliced, or 2 pounds frozen sliced peachesġ. (The filling here is quite a bit more liquid than, say, a fruit pie filling, since you don’t need to worry about a bottom crust going soggy.) The biscuit layer is sweeter than normal biscuits, but it should not be as sweet as cake. It needs only a little sugar, and a lot of lemon juice to balance it out. (You can use frozen fruit, though it departs from the spirit of cobbler, which, like the other desserts mentioned above, is traditionally a way to make a dent in a bumper crop of fresh fruit.) By “restraint,” I am referring mostly to sugar: The fruit layer should not be a sickeningly sweet concoction indistinguishable from canned peaches rather, it should be tart and assertive. Hard, mealy peaches are definitely better in a cobbler than they are raw, but a cobbler made with mediocre fruit will never be great. By “selectivity,” I mean choosing good, ripe fruit-in this case, peaches. Making the best possible cobbler is mainly a question of selectivity and restraint.
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