Peach Cobbler Recipe
Adapted from Serious Eats and Brown Eyed Baker
Equipment
Ingredients
For the filling:
- 3 lb Fresh peaches pitted and sliced (with or without skins)
- ¼ C Sugar
- ¼ C Brown sugar
- 2 Tbsp Fresh lemon juice
- 1 tsp Vanilla
- 1 ½ tsp Corn starch
- Pinch of salt
- 2-3 drops Almond extract
For the topping:
- 1 C (5 ¼ oz) AP flour
- ¼ C Sugar
- 1 ¼ tsp Baking powder
- ¾ tsp Kosher salt
- 6 Tbsp Butter chilled, cut inot ¼” pieces
- ½ C Whole milk
- Whipped cream or ice cream for serving
Instructions
- Preheat your oven to 400°F (204°C).
- make the filling by combining all filling ingredients and placing in an 9”-square baking dish, or equivalent.
- Place the dish in the oven and bake for 10 minutes while preparing the topping.
- Cut together the dry ingredients and the butter, rubbing it through your fingers, until it resembles coarse meal.
- Stir the milk in with a silicone spatula until just holding together. Don’t overmix!
- Remove the peach pan from the oven and drop the batter/dough onto the cobbler in splotches, leaving a hole in the center.
- Put the cobbler back in the oven and bake about 40 minutes, until a Thermapen ONE inserted into the biscuits reads 200°F (93°C).
- Let it rest 20 minutes before serving with your chosen topping.