Peach cobbler with liquor – a detailed recipe cooking. 
Time: 1 hour. Difficulty: Easy Servings: 8 – 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Filling
- 10 ripe peaches
- 3 tbsp. l almond liquor
- 1 tsp nutmeg
- 2 tbsp. brown sugar
- 1/2 tbsp. Sahara
- 3 tbsp. l corn starch
Chopped dough
- 2 tbsp. premium flour
- 1/4 Art. sugar, plus 1.5 tbsp. l for sprinkling
- 1/2 tsp salt
- 2 tsp baking powder
- 110 gr. butter, cut into cubes and cool
- 3/4 Art. yogurt
- 1 egg white for lubrication
Recipes with similar ingredients: peaches, premium flour, yogurt, eggs, almond liquor, nutmeg, sugar brown starch
Recipe preparation:
- Preheat the oven to 190 ° C. Put peaches in a large bowl, liquor, nutmeg, brown sugar, sugar and corn starch. Mix well. Pour the mixture into the baking dish size 22 by 33 cm.
- In a large bowl, combine flour, sugar, salt and baking powder. Add the butter and stir with a fork until the dough looks like sand. Gradually add the yogurt until the dough becomes homogeneous. You may not need all the yogurt indicated in the recipe.
- Place the dough on a floured surface and roll out it into a rectangle under the size of the baking dish, 2 mm thick and put the dough on a peach filling. Butter the pie crust with egg protein. Sprinkle on top 2 tbsp. l Sahara. Bake cobler in the oven about 40 minutes until golden crust. Recipe for a peach pie with bourbon (whiskey).
