Peach Cobbler
User Reviews
5
Peach Cobbler
Description
This Peach Cobbler recipe begins with sliced fresh peaches that are sprinkled with sugar to enhance their natural flavor. The cobbler topping consists of melted salted butter mixed with sugar, vanilla, buttermilk, flour, baking powder, and a pinch of salt, rolled into balls and pressed over the peaches. The dessert is baked at 350 degrees Fahrenheit, first until the peach juices bubble and the topping is partially cooked, then sprinkled with additional sugar and baked until the topping achieves a nicely cooked finish.
The texture contrasts tender simmered fruit with a soft, biscuit-like dough that browns gently around the edges. Making it in a 9 x 13 pan yields a thinner fruit layer, while a 9 x 9 pan produces a thicker, more fruit-heavy cobbler. Letting the baked dish rest for 20-25 minutes helps the juices thicken and avoid a runny consistency.
It serves well with vanilla bean ice cream, balancing the warmth and sweetness of the cobbler with cool creaminess. This recipe suits when ripe peaches are available and you desire a traditional fruit dessert with a homely, slightly crusty topping.
Peaches should be slightly soft to the touch with a little give for best sweetness and juiciness.You may choose to peel the peaches or leave the skin on depending on preference.
Ingredients
- 8 peach medium-sized, sliced, fresh ripe
- 1/4 cup sugar (or more if the peaches aren't ripe enough)
Cobbler Topping:
- 1/2 cup butter melted, salted
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 Tablespoons buttermilk
- 1 1/2 cups flour
- 1 teaspoon baking powder
- salt pinch
- 2 Tablespoons sugar (to sprinkle on the top)
- vanilla bean ice cream (for serving)
Instructions
- Preheat oven to 350 degrees. Start by using ripe, fresh peaches. You can peel the skin off or leave it on, depending on your preference. Sprinkle with sugar.
- Pour the peaches into a baking dish. If you want a thinner peach cobbler, use a 9 x 13 pan. If you want a thicker peach cobbler, use a 9 x 9 pan.
- In a bowl, mix the melted butter, sugar, vanilla, buttermilk, flour, baking powder, and salt together in a bowl until you can roll it into balls.
- Top with scoops of the cobbler topping, trying to cover most of the peaches. Press the dough into circles on top of the peaches.
- Bake for about 30 minutes or until the peaches are cooked through and the juices are bubbling. Sprinkle the topping with some sugar and place back in the oven for another 7-10 minutes or until the topping is cooked through.
- Once you remove it from the oven, let it rest. Since you heated up the juices, it is time to cool them down and let them set-up and thicken. I would suggest waiting at least 20-25 minutes before serving.
- Serve warm with vanilla bean ice cream.
Notes
- Select peaches that are ripe but not overly soft; they should yield slightly when pressed.
- Using a smaller baking dish will create a thicker peach layer, while a larger one yields a thinner cobbler.
- Allow the cobbler to rest after baking so the peach juices thicken and set.
- Serving warm with vanilla bean ice cream complements the warm fruit and buttery topping.
User Reviews
Overall Rating
5
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