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Maple Peach Cobbler
Peach prep: Place peaches in a large pot of boiling water for 10-20. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily peel off. If stubborn areas of skin won’t peel off, just return fruit to the boiling water for a few more seconds. Cut the peach in half, cutting arou. . .
Prep Time: 00:40
Cook Time: 01:00
10 medium-sized ripe peaches, peeled, pitted and sliced (each into 6 pieces)
1/4 cup of lemon juice
1/2 cup of granulated sugar
1/2 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons maple syrup
2 tablespoons butter, cut into small pieces
6 tablespoons butter, softened,
2/3 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups old-fashioned oats, uncooked
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
*recommend serving with vanilla ice cream.
1Peach prep: Place peaches in a large pot of boiling water for 10-20 seconds. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily peel off. If stubborn areas of skin won’t peel off, just return fruit to the boiling water for a few more seconds. Cut the peach in half, cutting around the pit and using the indentation as a guide. Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove pit. Treat cut surfaces with lemon juice to avoid discoloration.
2Preheat the oven to 425 degrees F. Prepare the filling: In a large bowl, combine both sugars and cornstarch. Add peach slices, lemon juice, maple syrup and toss until coated.
3Spoon mixture into 13” by 9” baking dish and dot with butter. Place dish on foil-lined cookie sheet to catch any overflow during the baking process. Cover with filling with foil and bake until the mixture is gently bubbling, about 45 minutes.
4Meanwhile, it’s time to prepare the topping. In a large bowl, with a mixer at medium-high speed, beat the butter and brown sugar until smooth. Add the egg and vanilla extract, beating until fluffy. With a spatula, stir in the oats, flour, baking soda and salt until mixed.
5Remove the filling from the oven. Reduce the heat of the oven to 375 degrees F. Using a 1/4 cup, drop the oatmeal topping sporadically over the bubbling fruit. Bake, uncovered, until the topping has browned 20-25 minutes.
6Cool slightly on wire rack to serve warm. Scoop vanilla ice cream on top.
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