Ohmygoodness did I love love love this!  Just delightful.  Made this for Greg but he ended up not even trying it!  Crazy kid.  This is the simplest recipe and produces such a delicious result.  Perfect right now because the peaches are perfect lately (at least mine are!)  I really don’t have much more to say about this as it really speaks for itself.  Unfortunately I forgot to take a photo – and will insert it when ready.  In the meantime you are stuck with this pretty peach.  Go back to peeling a peach for directions on how to do it.  Not hard!

You can make this as is in an 8×8 pan, or double and put into a 9X13 pan (I did)

peach cobbler (I have to figure it out – I took a photo of the recipe and now need to scour my books.  Will insert when I make again and take a picture!):

2 pounds ripe peaches (learn how to peel here)
3/4 cup sugar, divided
1 tablespoon cornstarch
1 stick unsalted butter (1/2 cup), softened
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
few pinches of light brown sugar (optional)

Preheat oven to 375 degrees.  Peel, half and pit the peaches and slice each half into 3 or 4 wedges.

Combine the peaches, 1/4 cup of the sugar, then add the cornstarch and mix gently to combine.  Let sit while you make the dough.

Make the dough.  Cream together the butter and remaining 1/2 cup sugar.  If using an electric mixer, use paddle attachment.  Otherwise use handheld beaters.  Beat in the egg yolk, vanilla and lemon zest until the batter is smooth.  And remember the scrape the bowl here and there throughout.

Whisk together the flour, baking powder, and salt.  Fold the dry ingredients into the wet and combine.

Place the peaches and juice into an 8×8 pan…or something of a similar size.  If doubling, use a 9×13 as mentioned above.

Drop the dough in rounded tablespoonfuls over the fruit.  Sprinkle a little bit of brown sugar on top here and there.  Not too much though.

Bake until the fruit is bubbling and the crust is golden.  50-60 min or so.

Let cool a bit, then serve with freshly whipped cream, fresh peaches and ice cream.




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