Peach Cobbler is one of summer’s favorite treats. So before summer passes me by, in about a week from now, I’ll put this out there to encourage you to stop by your local produce market, or farmer’s market, and pick up some while they are available. These peaches were perfect! Firm, sweet and juicy. Like the another summer fruit, tomatoes, they taste best when eaten in the summer months.
Cut up enough peaches to make about 6 cups. I sliced each half into 4 slices, then quartered them. my preference is to leave the peel on for extra nutritional value. Place them in a prepared square dish (8″ x8″). Toss them with juice from one lemon.
Combine the cornstarch with the sugar and spices. Sprinkle it over the peaches and stir to distribute and coat evenly.
Bake the peaches at 400 degrees for 10 minutes. Remove from the oven.
While these were baking, I mixed together the cobbler topping.
The cold butter is grated and mixed into the dry mixture.. Make a well in the middle. Pour in the buttermilk and vanilla. Mix together with a wooden spoon until ingredients are well combined.
Use a cookie scoop to top the peaches with the dough. I was able to place 20 scoops on top into a (5 x 4 array.
Sprinkle the top with some Sugar in the Raw or regular sugar. Grate some fresh nutmeg over the top.
After baking for 25 minutes at 400 degrees, the cobbler dough spreads into a nice golden color.
Top this warm, luscious mound of Peach Cobbler. with some vanilla ice cream.( I used 2 cobbler sections per serving.)Does it get any better than that? I don’t think so! Enjoy!
Prep time:
Cook time:
Total time:
Serves: 10 servings
- Filling:
- 6 c. fresh peaches, sliced and diced
- Juice from1 lemon
- ¼ c. granulated sugar
- 1½ t. cornstarch
- ¾ t. cinnamon
- ¼ t. nutmeg
- ¼. t. cloves
- ⅛ t. ginger
- Topping:
- ¾ c. all-purpose flour
- ⅓ c. light brown sugar
- 1½ t. baking powder
- ¼ t. baking soda
- ¼ t. Kosher salt
- ½ t. cinnamon
- ⅛ t. ginger
- ⅛ t. cloves
- ⅛ t. nutmegc
- 6 T. cold unsalted butter, grated
- ½ c. buttermilk
- ½ t. vanilla
- Sugar in the Raw
- grated nutmeg
- Filling:
- Core, slice and quarter enough peaches to equal about 6 cups. Each peach was cut into halves. Slice each half into 4 slices. Cut slices into fourths.
- Squeeze lemon over peaches and gently stir.
- Whisk together sugar, cornstarch and spices together. Sprinkle over peaches and toss to coat.
- Bake in 400 degree oven for 10 minutes.
- Topping:
- Whisk together flour, brown sugar, baking powder, baking soda, salt.and spices.
- Grate butter over flour mixture and mix to evenly distribute butter "flakes."
- Make a well in the center and pour in the buttermilk which has been mixed with the vanilla. Stir into a uniform mixture.
- Using a cookie scoop, dollop batter over the top of the peaches.
- Sprinkle the top with some Sugar in the Raw and more grated nutmeg.
- Bake at 400 degrees for about 20-25 minutes untill top is puffy and golden.
- Serve warm with ice cream or whipped cream, if desired.
