Sweet Peach Cobbler
Ingredients 12 ingredients
- 1 teaspoon (5 ml) lemon juice
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (about 120 ml) granulated sugar
- 4 cups (950 ml) sliced peeled peaches
- 1½ teaspoons baking powder
- 3 tablespoons shortening
- 1 tablespoon (15 ml) cornstarch
- Cut
- 1 cup (about 240 ml) all-purpose flour
- 1 tablespoon sugar
- ½ cup (about 120 ml) milk
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 400°F.
- Combine granulated sugar and cornstarch in a mixing bowl.
- Stir in peaches and lemon juice to make a sugary-brown syrup.
- Bring the peach mixture to a boil in a saucepan, and simmer until it thickens. Transfer to a 2-quart casserole dish, and put into the oven.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed.
- Add shortening, and cut with a pastry blender until well mixed.
- Mix in milk to make a ball of dough.
- Remove casserole dish from the oven. Add dough in spoon-sized dollops on top of fruit.
- Return to 400°F oven. Bake for 25–30 minutes, until topping turns brown.
- Serve.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon