I’ve always considered peaches to be my favorite fruit, but unless they are absolutely perfectly ripe, they’re pretty much meh.
Somehow I’ve never tried making a peach cobbler, but recently I came across the most DIVINE peaches, and after eating my weight in them, I knew I had to make something special with the last few.
This peach cobbler is truly one of best desserts I’ve ever made. Andrew put it up there with his favorite dessert of all-time (these chocolate chip salted caramel bars), so if you need any convincing, that should do it!!
Preheat oven to 425°F.
Put a foil-lined baking sheet in the oven (to protect any overflow that may fall from the pan).
In a large bowl, mix the peaches with rest of the filling ingredients. Pour into an 8×8 baking dish.
Bake this mixture in the oven for 10 minutes.
In the meantime, whisk together the flour, 4 tablespoons of white sugar, brown sugar, baking powder, and salt.
Dice up the cold butter and cut it into the mixture using a pastry cutter or two knives.
Finally, add in the boiling water and mix until just combined.
Once the peaches have finished their pre-bake, scoop the topping on top of them evenly.
Sprinkle the top with the remaining 2 tablespoons of white sugar and 1 teaspoon of cinnamon.
Bake for 25-30 minutes, or until the crust is golden and the cobbler is bubbling on the edges.
Serve warm with vanilla ice cream, and try not go to back for more!!
Adapted from: Barefeet in the Kitchen
Makes: 6-8 servings
Prep: 20 minutes, Cook: 40 minutes, Total: 60 minutes
Peach filling:
- 3-4 medium peaches, super ripe! Cut into bite-sized chunks
- 1 teaspoon fresh lemon or lime juice
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon cornstarch
Cobbler top:
- 1 cup all-purpose flour
- 6 tablespoons white sugar, divided
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons butter, cold
- 1/4 cup hot water (I use the hottest water from my tap)
- 1 teaspoon cinnamon
Preheat oven to 425°F.
Put a foil-lined baking sheet in the oven (to protect any overflow that may fall from the pan).
In a large bowl, mix the peaches with rest of the filling ingredients. Pour into an 8×8 baking dish.
Bake this mixture in the oven for 10 minutes.
In the meantime, whisk together the flour, 4 tablespoons of white sugar, brown sugar, baking powder, and salt.
Dice up the cold butter and cut it into the mixture using a pastry cutter or two knives.
Finally, add in the boiling water and mix until just combined.
Once the peaches have finished their pre-bake, scoop the topping on top of them evenly.
Sprinkle the top with the remaining 2 tablespoons of white sugar and 1 teaspoon of cinnamon.
Bake for 25-30 minutes, or until the crust is golden and the cobbler is bubbling on the edges.
Serve warm with vanilla ice cream, and try not go to back for more!!
Crunchy Salty Sweet 