Vinegar Cobbler Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
• Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
• Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

Steps:

• Combine the 3 filling ingredients together and set aside.
• For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
• Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12” baking dish; ensure there are no leaks and seal tears with a little water if necessary.
• Put the berry mixture into the pastry shell.
• Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
• Brush the top with milk and sprinkle with sugar.
• Bake at 375°F for an hour or until center bubbles.
• For juicier cobbler, add a 1/2 cup water before the top goes on.