Preheat the oven to 400 degrees F. Butter a three quart casserole.
Stir together in a medium bowl and set aside
1 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
Stir together in a large nonreactive saucepan
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
Squeeze juice out of 1/2 lemon
Peel, pit and slice 5-6 large peaches, enough to make 6 cups sliced
Stir into the saucepan, in this order
1/4 cup water
2 tablespoons lemon juice
1/4 cup apricot preserves
6 cups sliced peaches
Cook peach mixture over medium heat, stirring often, until the juices run and then thicken. Remove from the heat. Stir in
1 tablespoon soft unsalted butter
Transfer to the prepared casserole.
Rub into the flour mixture
5 tablespoons unsalted butter
Gently stir in with a fork, just until the dough leaves the bowl
1/2 cup milk or half and half
Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that will fit the top of the casserole. Bake at 400 degrees F for 25 minutes.
At home: Serve warm with cream or ice cream.
At class potluck, if you really want to show off: bake it for only 20 minutes at home, let it cool enough to carry, and then put it back in the oven for 5-10 minutes at event site.
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