Peach Cobbler
I love stone fruit season. And I love peaches and cream. This peach cobbler has it all: sweet ripe peaches, biscuity cobbler, textural and temperature contrast. It’s comforting yet fresh. Perfect served warm with vanilla ice cream or chilled the next day.
Ingredients
Peach filling
4 fresh peaches - peeled, pitted and sliced into thin wedges
⅛ cup white sugar
⅛ cup brown sugar
⅛ teaspoon ground cinnamon
¹⁄₁₆ teaspoon ground nutmeg
½ teaspoon fresh lemon juice
1 teaspoon cornstarch
Cobbler topping
½ cup all-purpose flour
⅛ cup white sugar
⅛ cup brown sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, chilled and cut into small pieces
⅛ cup boiling water
Sprinkle
1 ½ tablespoons white sugar
½ teaspoon ground cinnamon
Instructions
Preheat oven to 425 F
Peel and slice the peaches. You can slice them all evenly or chop them into uneven chunks. I like a combination of both for a variety of textures
Combine peach slices/chunks with ⅛ cup white sugar, ⅛ cup brown sugar, ⅛ teaspoon ground cinnamon, ¹⁄₁₆ teaspoon ground nutmeg, ½ teaspoon fresh lemon juice, and 1 teaspoon cornstarch. Mix until the filling looks even
Put the peach filling in an 8x8 baking dish and bake for 10 minutes
Meanwhile, combine the cobbler ingredients. Mix ½ cup all-purpose flour, ⅛ cup white sugar, ⅛ cup brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt, and 3 tablespoons unsalted butter pieces using a fork or your fingers to blend in the butter. Add ⅛ cup boiling water until just combined into a dough
Remove peaches from over, and drop spoonfuls of dough over the top. Sprinkle the blend of 1 ½ tablespoons white sugar and ½ teaspoon ground cinnamon evenly over the entire cobbler
Bake for 30 minutes until the topping is golden
Serve piping hot with vanilla ice cream! It keeps well and turns into a totally different dessert when chilled overnight
