Cooking Instructor, Nancy Berguson, showed us some simple ways to dress up a tasty peach cobbler.
DRESSED UP PEACH COBBLER
7 cups fresh sliced peaches, peeled
¾ cup plus 2 tbsp. granulated sugar
2 tbsp. quick-cooking tapioca
1 tbsp. lemon juice
½ tsp salt
5 tbsp. cold butter, cut into small pieces
1 cup all-purpose flour
1-1/2 tsp baking powder
½ tsp ground cinnamon
6 tbsp. buttermilk
1 egg lightly beaten
1 tsp water
Preheat oven to 400 degrees. Grease and flour and 8-inch square baking pan.
In a large bowl, combine peaches, the ¾ cup of sugar, tapioca, lemon juice and ¼ tsp of the salt.
Pour into the prepared pan and dot with 2 tbsp. of the butter pieces.
TO MAKE YOUR OWN CRUST
In a medium bowl, sift together flour, remaining 2 tbsp. sugar, baking powder, cinnamon and the remaining ¼ tsp of salt. Add remaining 3 tbsp. of butter and work mix lightly until mixture forms fine crumbs. Add buttermilk and mix until dough comes together.
FOR LATTICE TOPPING
On a floured surface, roll out dough into an 8-inch square. Using a sharp knife or pizza wheel, cut into 1-inch wide strips. Place half of the strips on top of peach mixture, spacing 1 inch apart; arrange remaining strips perpendicular to first strips, weaving each strip over and under the other strips to make a lattice pattern.
In a small bowl, whisk together egg and water to make an egg wash. Brush egg wash on latticed dough.
Bake in preheated oven for 45-55 minutes or until golden brown and fruit is bubbling.
FOR SHINGLED CRUST
Divide dough in half setting one half aside.
Roll our first piece of dough lengthwise into a rectangle and then into 3 strips. Cut strips into 1-1/2-inch squares; set aside.
With second piece of dough, roll out and sprinkle with a cinnamon sugar mix working mix into dough with fingers. Cut into 1-1/2-inch squares
Shingle dough squares over fruit alternating in a diamond pattern.
Bake as directed above.