Peach Cobbler
User Reviews
5
Peach Cobbler
Description
Peach Cobbler brings together fresh peaches sliced and mixed with a balance of granulated sugar, brown sugar, cornstarch, cinnamon, salt, and lemon juice to enhance their natural sweetness and help thicken the juices during baking. The topping is a dough combining all-purpose flour, sugar, baking powder, salt, and cold butter cut into crumbs, combined with cold cream and milk to form a soft batter. This batter is dropped over the peach filling before baking, forming a tender, biscuit-like crust.
The baking process melds the juicy peach filling with the slightly crisp and soft topping, creating a dessert with contrasting textures. The cinnamon and lemon juice add gentle warmth and brightness. This cobbler, baked in a 9x13 dish, yields a homey, satisfying dish that can be served warm, ideal for both casual family meals and dessert occasions.
The recipe mentions the use of a food processor to prepare the topping but offers an alternative method of mixing and cutting the butter in by hand, making it approachable for those without the appliance.
Ingredients
Peach Cobbler Filling
- 3 pounds peaches peeled and sliced into ¼” slices, pit discarded
- ¼ cup granulated sugar
- 2 Tbsp brown sugar firmly packed
- 1 ½ Tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
Peach Cobbler Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 Tablespoons butter cut into pieces, unsalted, cold
- ½ cup heavy cream cold
- ⅓ cup milk cold
Instructions
- Preheat your oven to 350F (175C) and lightly butter a 9x13 baking dish. Set aside.
- In a large bowl, stir together sugar, brown sugar, cornstarch, cinnamon, and salt. Add peaches and drizzle with lemon juice. Toss all ingredients together until all peach slices are coated with the sugar/flour mixture. Set aside while you prepare your peach cobbler topping.
Peach Cobbler Topping
- Combine flour, sugar, baking powder, and salt in the basin of a food processor¹ and pulse until combined.
- Scatter (cold) butter pieces over the top of the flour mixture and pulse again until mixture resembles coarse crumbs.
- Add heavy cream and milk and pulse briefly until mixture clumps together and forms a soft dough.
- Stir your peaches once more and then pour peach slices (and any juices) to prepared 9x13 baking dish. Spread peaches so they’re evenly distributed in the pan.
- Use your hands or a pair of spoons to evenly drop the cobbler batter over the top of the peaches. It most likely won't completely cover the peaches and that's fine (see picture in post), but try to arrange the batter so that it is distributed fairly evenly and clumps are approximately equal in size and depth so they cook evenly.
- Transfer peach cobbler to 350F (175C) oven and bake for 45-55 minutes or until the topping is beginning to turn light golden brown and is cooked through (a toothpick inserted in the center of the thickest part of cobbler topping should come out without any wet batter).
- Allow peach cobbler to cool for several minutes and then serve! Top with vanilla ice cream or whipped cream, if desired!
Notes
- If a food processor is unavailable, mix dry ingredients by hand and use a pastry cutter to incorporate the cold butter until crumbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1serving (does not include ice cream) | |
| Calories | 422kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 487mg | 20% |
| Potassium | 360mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 1050mg | 105% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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