![]() ![]() Step 5Ĭool for 10 minutes, then serve warm with ice cream. Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges. Continue with the remaining batter, covering the fruit evenly. Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Transfer the filling to the prepared baking dish. Bake the pie at 400☏ for 20 minutes then reduce heat to 375☏. Spread the crumble evenly over the peaches. Pour the peaches into the prepared pie shell and spread evenly across the bottom of the pie dough. Remove from the heat, and stir in the vanilla and blackberries. Add the flour-sugar mixture to the peaches and gently fold it into the peaches. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Bring the peaches to a boil, stirring frequently. Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Generously butter a 7 × 11-inch baking dish. To make the peach filling, preheat the oven to 350☏. Using a fork, stir in the milk and egg just to combine (do not over mix). Cut in the butter and shortening until the mixture resembles coarse crumbs. To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt.
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