American Bounty Cobbler Food

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
• In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.

AMERICAN BOUNTY COBBLER

Steps:

• Preheat oven to 350°F
• Grease a 9x13" baking dish and set aside.
• Sift together the flour, baking soda,
• cream of tartar and salt in a medium bowl
• and set aside.
• In a large bowl, cream the butter and 3/4 cup of the sugaruntil very light then beat in the egg.
• Add the flour to the butter mixture.
• alternately with the buttermilk,
• beginning and ending with the flour mixture.
• Blend to incorporate wet and dry ingredients.
• Do not over-mix.
• Arrange the fruit in the baking dish.
• Scatter the remaining 1/4 cup of sugar over the fruit.
• Spoon the batter over the fruit.
• Bake for 40 to 50 minute until the crust is golden brown and a toothpick inserted into the top comes out clean.
• Serve warm.