I have tried numerous peach cobbler recipes and this is often far and away my favorite! Best summer sweet ever! created with recent peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with fresh sugar cooked on prime.
Peach Cobbler
It was a hardship, however we tend to Greek deity plenty of home-cured peach cobblers that summer. I feel I contend with a brand new cobbler formula weekly for a minimum of a pair of or three months.
Sweet and juicy with lots of real peach flavor and simply the correct bit of cinnamon, this cobbler is that the last home-cured peach cobbler formula you’ll ever would like.
This cobbler is full of recent juicy peaches so topped with a generous cinnamon sugar crust that manages to be each buttery and flaky whereas ne'er turning into soggy, even when every day or 2 within the white goods.
Ingredients :
Peach Filling :
- 8 medium-size fresh peaches sliced into thin wedges or bite size chunks - about 9-10 cups
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons arrowroot or cornstarch
Crust Topping :
- 2 cups all-purpose flour *
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup boiling water
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter chilled and grated
Gluten-Free Substitution :
- 1 1/4 cup brown rice flour
- 1/3 cup potato starch
- 2/3 cup tapioca starch
Cinnamon Sugar Topping Ingredients :
- 1/3 cup white sugar
- 2 teaspoons cinnamon
Instructions :
- Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
- In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
- Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
- FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
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