Category Archives: Peach Cobbler

Easy Peach Cobbler

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I saw a recipe for an easy peach cobbler and used it as the basis of my version. As claimed, it was easy to make with minimal pans used, hence quick clean up. Not to mention it is delicious, but it’s peaches… so no surprise.

Peach Cobbler


INGREDIENTS
• 4 Tbl unsalted butter
• 400g (3 c) peeled and sliced peaches
• 90g ( ¾ c all-purpose flour
• 100g ( ½ c granulated sugar
• 1 ½ tsp baking powder
• ¾ tsp kosher salt
• ¾ tsp ground cinnamon
• 2/3 cup whole milk (I use a Tbl heavy cream and fill with 2% to 2/3 cup
• 1 tsp vanilla extract
• 100 g blueberries (optional)

METHOD

  1. Line an 8×8” baking pan with parchment paper leaving a couple of inches extending over all four edges of the pan to make lifting the crumble out of the pan easier.
  2. Add the butter on top of the parchment paper and set the baking dish in the oven and preheat the oven to 350°F. Once the butter is melted, remove the baking dish from the oven (4-6 minutes.) Set the baking dish aside while preparing the batter.
  3. In a medium sized bowl whisk the flour, sugar, baking powder, salt, and cinnamon until completely mixed. Add the milk and vanilla extract and whisk until smooth.
  4. Pour the batter into the baking dish with the melted butter. There is no need to stir. Add the sliced peaches (and optional blueberries) directly on top of the batter.
  5. Bake in the preheated oven until the cobbler is golden and set in the middle, 45-55 minutes. The fruit will make the base wet. You may want to tent the pan after 40 minutes and let the crumble bake a few more minutes.
  6. Once baked, remove from the oven and cool 15 minutes before serving.

Fresh Peach Cobbler- Sally

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My neighbors, Donna and Alex (QC Cadre members,) gave me some huge peaches from their tree. I could barely finish the smallest so I decided to use two pounds of the rest to make Sally’s Fresh Peach Cobbler. Her recipe calls for about four pounds which would be baked in a 9”x13” dish, so I scaled it in half, used two pounds and used a 8”x8” dish. (I knew a full recipe would be too much for us to eat.)

Other than the scaling down I followed the recipe exactly and it was (and still is) delicious.

Fresh Peach Cobbler- Sally

INGREDIENTS
Peach Filling
• 0.9kg (~2 lbs) fresh peaches, peeled and cut into 1- to 1.5-inch chunks
• 25g (⅛ c) packed light or dark brown sugar
• ½ Tbl cornstarch
• 8ml (½ Tbl) fresh lemon juice
• ½ tsp pure vanilla extract
• ¼ tsp ground cinnamon
• 1/16 tsp ground nutmeg
• 1/16 tsp ground ginger
• 1/16 tsp salt
Biscuit Topping
• 125g (1 c) all-purpose flour
• 50g (½ c) granulated sugar
• ¾ tsp baking powder
• 1/8 tsp baking soda
• ¼ tsp salt
• 56g (1/8 c; 4 Tbl) unsalted butter, cold and cubed
• ¼ cup (120ml) buttermilk, cold*
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
• optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

METHOD

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
  2. For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
  3. For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
  4. Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
  5. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
  6. Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
  7. Remove cobbler from the oven, and set the pan on a cooling rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  8. Cover and store leftovers in the refrigerator for up to 5 days.