Old Time Oven Peach Cobbler

Old Time Oven Peach Cobbler

For the crumble:

° 50 gr. wheat flour

° 25 gr. grated coconut

° 50 gr. sugar

° 50 gr. softened butter

For garnish:

° 465 gr. of peaches

For the dough:

° 1 untreated lime

° 125 gr. wheat flour

° 1 C. to c. level of Chemical Yeast Dr. Oetker

° 50 gr. sugar

° 1 egg

° 100 ml of oil

° 100 gr. heavy cream

° 50 gr. grated coconut

* Method of preparation :

1Butter and flour the mold. Preheat oven :

Electric oven: 180 ° C
Fan-assisted oven: 160 ° C
2Preparation of the fillingClean the peaches.

Slit the skin with a knife. Poach them for a few moments in boiling water, take them out, then run them under cold water.

Remove the skin from the peaches, cut them in half and then stone them. Cut each 1/2 peach 4 into slices.
Preparation of the crumbleCombine the flour, grated coconut and sugar in a bowl.

Add the butter in pieces and work with an electric mixer or by hand, until you get a lumpy dough of the desired size.

Reserve and place in the fridge.
3Preparation of the doughWash the lemon in hot water, dry it with a paper towel and zest it using a universal grater.
4In a bowl, combine the flour, baking powder and lemon zest.

Add the sugar, egg, oil, sour cream and grated coconut.

Work with an electric mixer until you get a smooth dough.
5Pour the dough into the mold and roll it out.

Arrange the peaches in a rosette on the dough.
6Distribute the crumble over the fruit.

Place in the oven and cook:
Grid Position:


7Take the mold out of the oven and place it on a wire rack.

Serve the pie warm or cold.
Enjoy !


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