Drunken Peach Almond Cobbler Food

PEACH COBBLER (CELIAC-FRIENDLY)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch baking dish.
• Combine flour, brown sugar, white sugar, baking powder, vanilla extract, and salt in a bowl; mix in almond milk and butter.
• Pour flour mixture into the prepared baking dish. Top with peaches. Sprinkle cinnamon on top.
• Bake in the preheated oven until the top is lightly browned and the peaches are bubbling, about 30 minutes.

DRUNKEN PEACH COBBLER

Steps:

• Preheat oven to 400 degrees.
• Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
• Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
• Add peaches, tossing to coat.
• Whisk peach schnapps, 2 eggs and vanilla in a bowl.
• Add to peach mixture, mix gently.
• Spoon the peach mixture into the prepared baking dish.
• Dot with butter.
• Moisten edges of the pie pastry with water.
• Top with remaining pastry. Seal edges and flute.
• Mix 1 egg and whipping cream in a bowl.
• Brush pastry with egg mixture.
• Sprinkle with raw sugar.
• Bake for 55 minutes.

PEACH ALMOND CRUMBLE

Steps:

• For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
• For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

GLUTEN-FREE PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

DRUNKEN PEACHES (CANNING)

Steps:

• Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
• Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
• Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
• Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
• Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.