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Peach Cobbler à la Bread Machine

Author: PJ Hamel

Cobbler is a wonderful year-round treat, especially when it's made with the freshest fruits of the season. In summer, there's nothing better than peach cobbler made with truly ripe peaches. But in winter? Frozen peaches will do just fine. Your Zojirushi bread machine does double duty as a mini-oven here.

At a glance

Prep
Bake
Total
Yield
about 6 servings

Ingredients

Choose your measure:

Filling

  • 5 or 6 ripe peaches (about 2 pounds unpeeled), peeled, pitted, and sliced (4 heaping cups, a scant 2 pounds); or 2 pounds frozen sliced peaches*
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup King Arthur Pie Filling Enhancer**
  • 1/8 teaspoon salt
  • *If using frozen peaches, be sure they're thawed and at room temperature before proceeding.
  • **Don't have Pie Filling Enhancer? See "tips", below.

Topping

Instructions

  1. Remove the paddles from the machine's bucket. Program the machine for bake, 70 minutes; add the keep-warm option if desired. Lightly grease the inside of the bucket.
  2. To make the filling: Combine all of the filling ingredients, and spoon into the bucket.
  3. To make the topping: Whisk together the flour, salt, sugar, and baking powder.
  4. Using a pastry cutter, a fork, or your fingers, work the butter into the dry ingredients until the mixture is crumbly.
  5. Add the milk or cream, stirring just until combined.
  6. Pat the biscuit topping over the fruit.
  7. Place the bucket in the machine, and press start.
  8. When the machine has completed the bake cycle, serve immediately; or leave the cobbler in the machine on the keep-warm cycle. The juice in the filling will be quite liquid if served right away, which isn't necessarily a bad thing; gently crush the biscuit topping to absorb the liquid. If you prefer a more solid cobbler, wait about 20 minutes; the filling will firm up a bit.