I can’t believe
I’ve left you high and dry for this many years of blogging
without a classic and delicious peach cobbler recipe. I hope you can
forgive me. Perhaps peach cobbler can heal all hurt feelings?
This is my favorite
version thanks to my sister’s neighbor in Montana, Debbie, who
passed on this recipe years ago. The original recipe has a fruit
filling that is quite different than my version below (incorporates
blueberries and requires cooking the filling prior to baking) but
it’s the topping that sold me. Tender and fluffy and buttery
with just the right hint of sweetness. Yum. Cobbler topping forever.
I know there are about
one million three hundred and forty seven variations of fruit
cobblers hanging around. But peach will always be my favorite.
Always. Peach and cobbler just belong together and this very classic,
very delicious, very simple version is the one in my “favorites”
folder.
And just in case you
are new to the world of cobblers in general, don’t even think
of serving a warm helping of this delectable peach cobbler without
vanilla ice cream. That would be a travesty of epic proportions.
If using frozen
peaches, use the same amount as in the recipe; thaw them completely,
reserving any liquid that drains off to use for the 1/2 cup liquid in
the peach layer (if it's not quite enough to equal 1/2 cup,
supplement the rest with water). The peach layer will be juicier if
using, well, juicy peaches. Using underripe or firm peaches (fresh or
frozen) might result in a cobbler that is more dry.
For those interested, I
have used white whole wheat flour for the recipe before; it's tasty,
but the topping isn't quite as light and fluffy as using unbleached
all-purpose flour.
This recipe can easily
be doubled for a 9X13-inch pan.
Ingredients
Peach Layer:
3 - 4 cups peeled and sliced peaches (about 1.5 - 2 pounds), see note above about using frozen peaches
1/3 cup (about 2.5 ounces) lightly packed brown sugar
1 tablespoon flour
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon butter
Cobbler Topping:
1 cup (5 ounces) all-purpose flour
1/3 cup (2.5 ounces) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted
Directions
Preheat the oven to 325 degrees F.
Lightly grease a glass 8X8-inch baking pan with cooking spray and
set aside (if using an aluminum baking pan, bake at 350 degrees).
In a medium bowl, combine the
peaches, brown sugar, and flour and mix. Add the water and lemon
juice and stir to combine. Pour the mixture into the prepared pan.
In the same bowl (make sure it's
scraped clean, no need to wash) or in another medium bowl, combine
the flour, sugar, baking powder, and salt for the topping.
Make a well in the dry ingredients
and pour in the milk and melted butter. Stir just until combined.
Don't overmix; it's ok if it's a little lumpy.
Dollop the topping by spoonfuls
over the peaches.
Bake for 40-45 minutes until the
topping is set and baked through and the filling is bubbly. Let rest
for a few minutes before serving warm with vanilla ice cream (this
is delicious served at room temperature, too).
Recipe Source: inspired by a recipe from my sister’s sweet neighbor, Debbie
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.