Hello, there! I hope everyone’s summer has been going well so far. A couple of my friends just recently graduated college and I couldn’t be more proud! So congrats to them and to all the other fellow college grad students out there. You did it!
I found this superb recipe that I couldn’t wait to try and share with everyone. Now that it’s summer time, I thought this southern peach cobbler recipe would be perfect! When it comes to summer desserts, I love when fruit is incorporated in it. I feel that it makes the dish feel lighter and somewhat healthier. I usually have to reduce the amount of sugar that recipes with fruit call for, but I didn’t have to with this dish. I’ve made peach crumbles in the past but never a cobbler. So, what exactly is the difference? Both are excellent desserts which include fruit, but a cobbler is topped with biscuit-like dough, while a crumble is topped with a mixture of flour, sugar, butter, and oatmeal. Again, they have the same concept but the toppings is what differentiates them.
This southern peach cobbler is absolutely amazing on its own, but it’s even better with scoop of vanilla bean ice cream. The topping is wonderful. It’s slightly crisp yet has a cakey texture. Once you have a bite, you’ll know what I’m talking about. This cobbler is just delicious and screams summer. It’s definitely going to be my new go to peach cobbler recipe. The next time you get together with friends or have a BBQ, I recommend making this. It’ll be perfect for the 4th of July! Your friends will thank you later.
Enjoy!
Southern Peach Cobbler
8 fresh peaches – peeled, pitted and sliced into thin wedges (I left the skin on)
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
For Cobbler:
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces (I used 8 tablespoons)
1/2 cup boiling water
FOR SPRINKLING:
1-2 tablespoon white sugar (I used 1 tablespoon)
Directions:
- Preheat oven to 400° (if you are using a dark or glass pan – 425° if you are using a light color pan).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.
Source: http://www.theslowroasteditalian.com/2011/09/southern-peach-cobbler.html
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