PEACH AND AMARETTO COBBLER

Steps:

• 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.