Fresh Peach Cobbler is one of those summers treats that you have to make again and again until the peach season is over
So yeah, we have been making a lot of it. Is anyone complaining? Nope.
Fresh Peach Cobbler is Easy & Delicious!
Even when the peaches have all been picked and the trees are slumbering until next Spring, you can practice your Fresh Peach Cobbler skills by using frozen peaches. Easy and delicious!
Lining your baking pan with parchment paper is a great hack for quick clean up later. However, the parchment serves another purpose as well. The best pan for baking an acidic fruit like peaches is a non-reactive ceramic or glass casserole. If you only have an aluminum or steel 9″x13″ (23cm x 33cm) baking pan (like I used in this recipe) the parchment works as a barrier between the fruit and the metal pan. You don’t have to worry about your metal pan imparting any off flavors to your beautiful Fresh Peach Cobbler. And once again, biodegradable parchment paper saves the day!
Peeling underripe vs ripe peaches
One thing you should note about using fresh peaches – if the peaches are on the green side, the boiling water peeling method will not work. Only fully ripe peaches will loosen their skins after being plunged into boiling water. Use a soft skin peeler to efficiently peel underripe peaches. The upside of using slightly green peaches is that they hold their shape and firmness even after they are baked. Fully ripe peaches tend to be mushy after being baked, but again, no one will complain!
The cinnamon sugar topping that is sprinkled on right before baking is probably my favorite part. The sugar makes the topping crisp to the bite. And, the cinnamon on top will make your whole kitchen smell divine!
Usually I serve Fresh Peach Cobbler with whipped cream. Getting a frozen pint of ice cream back to the ranch rarely happens! But of course, a dollop of vanilla ice cream on top of a warm cobbler is absolute heaven!
Fresh Peach Cobbler
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Ingredients
Peach Filling:
2 ½ lbs. peaches* (1.13kg)
½ cup granulated sugar (100g)
½ cup brown sugar (100g)
1 tsp. vanilla extract (5ml)
1 tsp almond extract (5ml)
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tbsp. cornstarch (7g)
2 oz unsalted butter, melted but not hot (58g)
1 tbsp. fresh lemon juice (15ml)
CobblerTopping:
2 cups all-purpose flour (250g)
½ cup granulated sugar (100g)
½ cup brown sugar (100g)
1 tbsp. baking powder (12g)
½ tsp. salt (2g)
4 oz unsalted butter, chilled and cut into cubes. (115g)
4-6 tbsp. cold water (60-90ml)
Cinnamon sugar topping:
½ tsp. ground cinnamon (1g)
3 tbsp. sugar (37g)
Instructions
Heat your oven to 375°F (190°C). Line a 9″x13″ baking pan (23cm x 33cm) with parchment paper.
Fill a 2 qt. saucepan (2 lt) with water and bring to a boil. Plunge the fresh peaches into the boiling water for 20-30 seconds. Remove the peaches with a slotted spoon and allow to cool. Remove the skins and pits from the peaches, and chop or slice as desired.
Add the prepared peaches to a large mixing bowl. Add the sugar, brown sugar, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, melted butter and lemon juice. Stir to combine well. Pour into the prepared baking pan and cover with foil. Place in the heated oven and allow to bake for 30 minutes.
Meanwhile, prepare the topping. Place the flour, sugar, brown sugar, baking powder and salt in the bowl of a food processor. Pulse to combine well. Add the butter cubes and pulse until the mixture resembles a course meal. Through the top feed hole, add the cold water a tablespoon at a time until the mixture becomes a very stiff dough. Do not add all the water at once, as the dough needs to be the same consistency as biscuit dough. Once your topping dough has the right consistency, remove the bowl from the food processor and store in the refrigerator until the peaches have completed the 30 minutes of baking.
Combine the sugar and cinnamon in a small bowl and set aside.
Remove the pan of peaches from the oven and remove the foil. Drop spoonfuls of the chilled topping dough onto the hot peach filling. Do not spread the dough but distribute the spoonfuls evenly across the pan. Sprinkle the cinnamon sugar topping over the uncooked dough. Return the pan to the oven uncovered and bake for another 25-30 minutes, until the topping is golden brown. Remove the cobbler from the oven and allow to cool before serving.
Notes
*Substitute 2 lbs of frozen peaches. Neither peeling nor thawing are necessary.
Leave a Reply