Ginger-Peach and Spiced Shortbread Cobbler

Standard

I know I said that there would be pie this week but we took a vote and decided that this cobbler just had to be made instead.  And it’s kinda like a pie – but no pie crust to fool with.  So in a way it is a pie that just gets down to the good stuff.

Though this peach/ginger filling would probably make a fantastic pie if you want to go that way.  I’m just saying.

Ginger-Peach Spiced Shortbread Cobbler

From Southern Living (with a few tweeks by me)

 

For the cookies:

1 cup butter, softened

1/2 cup brown sugar

1/4 tsp salt

2 1/4 cups flour

1/2 tsp cinnamon

1/4 tsp all-spice

1/4 tsp ginger

 

For the peach filling:

1/2 inch piece of fresh ginger, peeled

1/4 cup brown sugar

1/2 cup sugar

3 tbsp flour

7-9 medium peaches, sliced (I used 8)

sugar for sprinkling on top of cookies

Vanilla ice cream for serving

 

Preheat the oven to 400 degrees.

First, make the cookies.  Cream the butter and sugar.  Add in the salt, flour, and spice.  Stir just until combined.

Roll the dough to 1/4 in thickness and cut into 2 inch rounds (if I had a pretty fluted cutter I would have used it here.  I don’t.  And I didn’t feel like digging into my big box of cookie cutters – so laziness wins the day!) Place the cookies on a plate or tray and chill until needed.

Now for the peaches.  Pulse the ginger and brown sugar in a food processor until well combined.  Mix the ginger mixture, sugar, and lemon juice in a large bowl.  Add in the peaches and flour and toss to coat.

Lavishly butter a 10-in cast iron skillet (or, I would assume, any similar sized baking dish would work as well) and pour in the fruit, being sure to get all the delicious juice as well.  Bake for 15 minutes.

Take the peaches out of the oven and carefully snuggle in the cookies.  If you want to go over the top here you can sprinkle more sugar on the tops of the cookies…and really, why wouldn’t you want to do that?

Bake for an additional 17 – 20 minutes or until the cookies are golden brown.

Serve warm with some ice cream.

 

Ginger-Peach Spiced Shortbread Cobbler

 

For the cookies:

1 cup butter, softened

1/2 cup brown sugar

1/4 tsp salt

2 1/4 cups flour

1/2 tsp cinnamon

1/4 tsp all-spice

1/4 tsp ginger

 

For the peach filling:

1/2 inch piece of fresh ginger, peeled

1/4 cup brown sugar

1/2 cup sugar

3 tbsp flour

7-9 medium peaches, sliced

sugar for sprinkling on top of cookies

Vanilla ice cream for serving

 

Preheat the oven to 400 degrees.

Make the cookie dough.  Cream the butter and sugar.  Add in the salt, flour, and spice.  Stir just until combined.

Roll the dough to 1/4 in thickness and cut into 2 inch rounds Place the cookies on a plate or tray and chill until needed.

Now for the peaches.  Pulse the ginger and brown sugar in a food processor until well combined.  Mix the ginger mixture, sugar, and lemon juice in a large bowl.  Add in the peaches and flour and toss to coat.

Lavishly butter a 10-in cast iron skillet and pour in the fruit and juice.  Bake for 15 minutes.

Take the peaches out of the oven and carefully snuggle in the cookies. Sprinkle the a little sugar on the cookie rounds.

Bake for an additional 17 – 20 minutes or until the cookies are golden brown.

 

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