Friday, May 25, 2012
Southern Peach Cobbler
Several years ago, I made it my mission to find a great peach cobbler recipe. I had made several that weren't bad at all, but I wanted a truly perfect one. It was a hardship alright, but we ate a LOT of peach cobbler that year. I think I tried a new recipe every week for at least 2 months. When I finally found this recipe, I made it several times in a row, before putting a huge star on it and saving it in my recipe binder. I've now been making this recipe for a few years and it is always a huge hit.
I found this recipe at Allrecipes and have adapted it to make a slightly thicker crust. I seriously LOVE this peach cobbler. I actually freeze 3-4 cobblers worth of peaches each year, just so we can enjoy this taste of summer year round. I made the cobbler pictured above back in January, when I was craving peaches like mad. I waited to share it here until you could find your own lovely peaches to use! Our friends brought over a basket of peaches from their tree last night and I decided it was time to post this recipe. My favorite fruit season has arrived!
Southern Peach Cobbler
recipe slightly adapted from Allrecipes.com
Peach Filling Ingredients:
8 fresh peaches, peeled, pitted and sliced into thin wedges - about 8-10 cups of slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons arrowroot or cornstarch
2 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon kosher salt
12 tablespoons butter, chilled and cut into pieces
1/2 cup boiling water
Cinnamon Sugar Topping Ingredients:
1/3 cup white sugar
2 teaspoons cinnamon
Preheat oven to 425 degrees. Place a LARGE baking pan covered in foil on the lowest rack in the oven. This cobbler overflows a bit every single time I make it. The baking pan will catch the drips and prevent a huge mess in the oven!
In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside. In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into a large 9x13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Blend in the chilled butter, using a pastry blender or your fingertips. Stir in the boiling water, just until combined.
Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar mixture. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
ONE YEAR AGO TODAY: Penne with Sauteed Vegetables