Peach Country Cobbler

(from saymyname’s recipe box)

Serves 8 people

Categories: Cobbler, Dessert, Peaches

Ingredients

  • Peach Mixture:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 6 cups sliced peeled and pitted firm-ripe peaches (3 3/4 to 4 lb.)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • Topping:
  • 1 1/2 cups sifted all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 5 tablespoons ice-cold butter, diced
  • 3/4 cup milk
  • Optional:
  • 1 pint vanilla ice cream (or 1 cup heavy cream, softly whipped)

Directions

  1. Preheat oven to 400°.

  2. To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.

  3. Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.

  4. To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.

  5. Drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.

  6. **Alternative way to make the topping—add all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.

  7. Scoop the peach mixture into an ungreased shallow 2 ½ quart casserole, spreading to the edge.

  8. Drop the topping by tablespoons on top, spacing evenly.

  9. Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.

  10. Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.

Email to a friend | Print this recipe | Back