Guests will rave over this impressive peach cobbler.
1 cup butter, softened
1/2 cup loosely packed light brown sugar
1/8 teaspoon kosher salt
2 1/4 cups plus 3 Tbsp. all-purpose flour, divided
1 (1/2-inch) piece fresh ginger, peeled
3/4 cup turbinado sugar, divided
7 to 9 medium-size peaches (such as 'Elberta'), halved
2 tablespoons fresh lemon juice
1 large egg white, lightly beaten
2 teaspoons granulated sugar
How to Make It
Preheat oven to 400°. Beat first 3 ingredients and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined. Place dough on a lightly floured surface; roll to 1/4-inch thickness. Cut about 14 rounds with a 2 1/2-inch fluted round cutter. Place rounds in a single layer on a baking sheet; cover and chill until ready to use.
Pulse ginger and 1/4 cup turbinado sugar in a food processor 5 to 6 times or until well combined. Stir together ginger mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 Tbsp. flour; toss to coat. Place peach halves, slightly overlapping, in a greased (with butter) 10-inch cast-iron skillet, and pour any remaining juice over peaches.
Bake at 400° for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes or until golden brown.
We tested with Sugar in the Raw Natural Cane Turbinado Sugar.
I think you are right though I think this is less intentional and more just bad writing. They say to put the rounds on a baking sheet, why would they say that unless they wanted you to bake them. I think that you are supposed to put the baking sheet in at the same time as the cobbler and then follow the recipe from there.
The recipe says to nestle the shortbread
dough rounds AMONG the peaches (as pictured), not IN them.Also, the recipe says to place the dough
rounds on a cookie sheet to chill them, which is a quite common thing to do
with delicate pastries.It doesn’t mean
they want you to bake them on the cookie sheet first.This recipe works as written, with dough rounds placed on top of the peaches.
Easy and delicious. The fresh ginger and turbinado sugar (I used "demerara" sugar...they seem to be the same thing) are inspired choices, as well as not peeling the peaches. The fresh peach taste really comes through in this recipe...not buried under tons of cinnamon and brown sugar (although I like those ingredients too in other things). Also, I didn't use a skillet but a Corningware glass lasagne type pan, and it worked great.
Don't be fooled by the photo! The recipe says to put raw cookie rounds in the cobbler and then bake. There is no way that the rounds will maintain their shape as they bake. The cookies in the pictures were obviously baked flat and then added to the fruit. You will end up with blobs on top of peaches. The taste is good - the presentation not so good. Also, you will need to chill the dough before you can roll it out to make the cookies. I am very disappointed in SL for not showing the real recipe.
I'd like to know if MetairieMom really made this cobbler? I don't believe she did. I've read the recipe in it's entirety and my experience & intuition tells me that there is no reason this wouldn't work. Sounds like a '5-Star' to me.