Cobbler (2 ways)

2 types of cobbler

Two ways to make a cobbler topping here, an old-fashioned style & a biscuit-like topping.

Enjoy!

Full pack makes enough for 2 x 9” cobblers

Recipe for 1/2 pack below

Ingredients for Buttermilk sponge-cake topping

• 5 peaches , peeled, de-stoned and sliced (about 4 cups) (or 600-700 g)

• 1/4 cup sugar (50 g)

• 1/4 tsp salt

For the batter:

166 g Gusto Pancake & Baking Mix

6 Tbsp butter - 1/3 cup (85 g)

1/2 cup sugar (100 g)

3/4 cup milk (180 g/ml)

Directions

1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 
(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3) 

2. Cook on medium heat, until the sugar is dissolved. Remove from heat and set aside. . 

3. Preheat oven to 350 F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl mix together the flour, sugar & milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 

5. Spoon the peaches and juice (or canned peaches, if using) over the batter.

6. Bake for 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

You need about 7-8 cups filling of choice

Apple pie filling here, use 1.5 kg of fresh apples

Or 1.5 kg fresh or frozen peaches (see notes below)

1 cup berries of choice (optional)

1 tbsp cornstarch (to mix with the berries)

Slivered almonds for top (optional)

Option 2:

You need about 6 cups filling of choice

If using frozen peaches, defrost first, drain & pat dry.

Or, Apple pie filling here, use 1.5 kg of fresh apples

Buttermilk biscuit

Ingredients for biscuit-type topping:

250 g Gusto Pancake & Baking Mix: (1/2 pack)

66 g (1/3 cup) brown or white sugar

1/3 cup (80 g) milk of choice

1 tsp apple cider or white vinegar

1/3 cup cold butter cubed

1 tsp each Almond extract & vanilla extract

Topping:

1 1/2 tbsp sugar mixed with 1/2 tsp cinnamon

1/4 cup sliced or slivered almonds (optional)

Filling:

7-8 cups (about 1.5 kg) frozen chopped peaches, defrosted, drained & patted dry if need be.

1/4 cup (50 g) packed light or dark brown sugar

1 tbsp cornstarch

1 tbsp lemon juice

Optional: 1/2 tsp ground cinnamon, 1/8 tsp ginger (peaches love ginger!)

Mix all together & place in the 9” pie plate or dish. Bake at 350F for 10 minutes.

Directions:

1. Preheat oven to 375°F.

2. Grease a 9” pie plate and spread the peach or berry/apple filling on the base.

3. Place the flour mix in a bowl. Combine the milk & vinegar. Using a pastry cutter, 2 forks or your fingers, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. You could also use a food processor.

4. Pour in the buttermilk & extracts and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.

5. Top the fruit with the biscuit batter, sprinkle with cinnamon sugar & almonds if using, and bake for 40-50 minutes until batter is set and top is brown.

6. Serve warm with cream or ice cream.