Monday, August 26, 2013

Recipe Redoux: Brigham City Peach Cobbler {the BEST peach cobbler ever!}



This is the best peach cobbler ever! If you live in Utah, you know why it's called Brigham City Peach Cobbler. Brigham City, about an hour north of Salt Lake City, produces really awesome peaches every year. Any recipe from Brigham City that uses peaches is just that good, because Brigham City is where the peach experts are. If that isn't enough to tempt you into trying this recipe, I don't know what is.

**Funny story. See the little blue marks on the left side of the cobbler above? I discovered after I took the pic that I left part of the butter wrapper on the butter and mixed it right in to the cobber. Don't be like me. :)

Brigham City Peach Cobbler

~from The Essential Mormon Cookbook

3/4 cup packed brown sugar
1 1/2 T. cornstarch
1/2 c. water
1 t. almond extract (this totally makes it so don't skip or substitute!)
4 c. peeled, sliced fresh peaches
1 T. lemon juice
1 T. butter
1 c. flour
2 T. sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1 egg, slightly beaten
1/4 c. milk
Whipped cream or vanilla ice cream for serving


For filling, in a large saucepan combine the brown sugar, cornstarch, and water. Cook and stir until bubbly and thickened. Add the almond extract. Stir in sliced peaches, lemon juice, and 1 T. butter. Heat through and keep warm while preparing the topping.

For topping, stir together flour, sugar, baking powder and salt. Cut in 1/4 c. butter until it resembles course crumbs. Combine the egg and milk, and then add all at once to the flour mixture. Stir just until all the flour is moistened. Pour hot filling into a greased 2-qt baking pan. Spoon topping over on top in 6-8 mounds. Bake at 400 degrees for about 20 minutes, or until topping is golden brown. Cool to warm and serve topped with whipped cream or vanilla ice cream.

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