A tasty summer treat!
5 cups frozen peaches (thawed)
1 cup sugar (divided, 1/4-1/2 cup for the peaches depending on sweeteness)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick cold unsalted butter (cut into small cubes, plus more for greasing)
1 large egg
1/4 teaspoon vanilla extract
2 tablespoons turbinado sugar
1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
1 pound fresh raspberries
SOUR CREAM WHIP
1/4 cup sour cream
1 cup heavy cream
1/4 teaspoon almond extract
For Peach Cobbler: Preheat oven to 375ºF. Grease a 9-inch round baking dish.
In a large bowl, add the thawed peaches and 1/4 cup of the sugar and toss to combine. Pour the fruit mixture into the greased baking dish and set aside.
In the bowl of a food processor fitted with a blade attachment, add the flour, baking powder, salt and the remaining sugar and pulse briefly to combine. Add the cold butter and pulse until the butter is incorporated fully and is pea-sized. In a small bowl, whisk the egg and vanilla together. Remove the flour mixture to a large bowl and whisk in the egg mixture.
Drop the batter mixture one tablespoon at a time on top of the fruit, so that there is some fruit still exposed. Sprinkle with turbinado sugar and bake until golden brown, about 35 – 40 minutes.
For Raspberry Coulis: In a small saucepan over medium-high heat, add the sugar and water and cook until the sugar has dissolved, making a simple syrup.
In the carafe of a blender, add the raspberries, simple syrup and lemon juice and puree until smooth. Strain the raspberry coulis through a fine mesh sieve and discard the solid remains.
For Sour Cream Whip: In a large bowl, add sour cream, heavy cream, and almond extract and whip until soft peaks form.
To Serve: Spoon a small amount of the raspberry coulis onto the middle of a dessert plate and top with a slice of peach cobbler. Add a dollop of sour cream whip to the top of each slice of warm cobbler and serve.
Tip: Use your favorite summer fruits in this cobbler! Be sure that your butter is cold when making the cobbler batter to ensure that it is evenly distributed throughout the mixture.