Whoa, there Nellie! Is that peach cobbler I see? Yessssss! Since it is peach season, I needed a little something sweet that included peaches. AND since my dear friend gifted me a handful of peaches right off the 3 peach trees in her front yard, I knew instantly what I was going to make.
See how some of mine are slightly lumpy. That means they are begging to be sliced and diced and fancied up with sugar, and spice, and all things nice. Can I get an, “oh yeah?”
Now I know what you might say, “I don’t have a friend that has peaches growing right in their own front yard.” It doesn’t matter, you MUST get some.
My friend, Tim, has even been known to say that peach season is ‘The Most Wonderful Time of the Year.’ Christmas? Forgettaboutit!
This cobbler is heavy on the crust, so that means I have to be generous with the gooey insides to compensate for the top.
This recipe was inspired by a version I found on Allrecipes.com, but since I didn’t feel as though the crust got it’s justice, I had to double it.
Once I get this cookie dough to form, I squish a portion of it into my hands and form sort of a pancake-cookie blob, and then proceed to place it on top of the cut peach mixture.
Pop it in and bake it.
Voila! This cobbler is perfectly crisp with lots of gooey goodness underneath and plenty of crust to keep us crust-lovers happy. Remember, leave no crust uncovered, and dig in.
Go dig into your gooey, peachy goodness. You can thank me later.
Peach Cobbler
Ingredients
Peach Mix
- 4-6 small to medium peaches
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp lemon juice
- 1/2 tsp cornstarch
Crust
- 1 cup flour (I used gluten free)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter
- 4-5 tbsp boiling water
Optional Sprinkle Topping
- mix of cinnamon and sugar sprinkle on with fingers
- 1-2 tbsp quick cooking oats to add extra texture to crust
Instructions
- Preheat the oven fo 425 degrees
- In a large bowl, combine the peaches, sugars, spices, lemon juice, and cornstarch. Gently mix and put in baking dish.
- In bowl of your mixer, combine flour, sugars, baking powder, and salt. Cut the butter in with pastry blender or your fingers. The mixture will resemble coarse and dry cookie dough. Stir in water until just combined. The mixture now resembles wet cookie dough.
- Take large spoonfuls of dough and make large pancake-cookie pieces with your hands and gently lay on the peach mixture. Repeat until all the crust dough is used up.
- Optional, but recommended: sprinkle the top with equal amounts of cinnamon and sugar mixture, and 1-2 tablespoons of quick cooking oats.
- Bake in oven at 425 degrees for 40-45 minutes. It takes slightly longer to make sure the insides of crust are cooked all the way through.
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