This recipe was shown on Robert Irvine's show, Restaurant Impossible.
1. For the pie crust, cook for 15 minutes at 350 degrees. Cover with parchment paper and pie weights.
2. Combine peaches, cornstarch, brown sugar, sugar, lemon juice, cinnamon, nutmeg, and salt in a large bowl and toss well. Transfer the peach mixture to the pie crust.
3. For the cobbler topping. In a food processor combine the flour, butter, baking powder, baking soda, salt and 2 tbs of the sugar. Pulse until the mixture is grainy with pea-size chunks of butter, about 3 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
4. Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tbs of sugar over the top.
5. Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 45 minutes.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 232 | ||
Calories from Fat: 107 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 3363.3mg | 116 % | |
Potassium 81.5mg | 2 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 28.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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