Peach Cobbler

Today we made a Peach Cobbler. I have never heard of the word cobbler before so I looked it up in the Internet. The definition of cobbler I found is: "A deep-dish fruit pie with a thick top rust." (http://www.thefreedictionary.com/cobbler). So our goal is to have a thick top crust! Today I made the mixture which is poured over the peaches. We used a 15 cm deep-dish which turned out to be the perfect size. This time we used the biscuit method because solid margarine is used in this this recipe. I really love peaches so I was so interested how this deep-dish fruit pie tastes. We combined the dry ingredients and stirred the milk into the mixture with a fork and after we added all the milk we had a sticky dough. We used spoons to portion little balls of the dough which we dropped evenly over the peaches. Everything worked very well and we were again on time. While the cobbler was in the oven the fruit juice bubbled thickly. Our Peach Cobbler had a thick top crust which was slightly browned and the sugar mixture we dropped over the peaches was stuck.

The pie was so tasty! The peaches and the batter were still warm and the sugar-juice mixture gave everything a very sweet touch. I would love to try this recipe again in a slightly different way with plums or cherries.