Joel Siegels Peach, Plum or Berry Cobbler

Joel Siegels Peach, Plum or Berry Cobbler
 
 FRUIT FILLING
 8 Large; ripe peaches (3-4  lbs)
 1 1/2 cups Light brown sugar
 1 teaspoon Apple pie spice
 1/2 Lemon; juice of
 1 tablespoon Minute Tapioca; (optional)
 2 tablespoons Framboise; (raspberry, optional
 4 tablespoons Unsalted butter
COBBLER DOUGH
 2 cups Sifted flour
 2 teaspoons Baking powder
 1/2 teaspoon Baking soda
 1 teaspoon Salt
 1 1/2 cups Buttermilk
 6 tablespoons Unsalted butter

Instructions:

Filling directions: Pit, halve and slice peaches cut in 8 pieces. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 min. Put into well-greased (Crisco) 12" frying pan. Dot with unsalted butter. Cook for 20-25 min. at 425ºF.  Cobbler directions: Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand. Bake 25 min. at 425 degrees or until the biscuits are golden brown. Allow to slightly cool, serve while still warm with fresh whipped cream. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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