Nothing says sweet summer like a peach cobbler.
Growing up, peach cobblers were my thing (read: thang).
It's such a classic, simple dessert that everyone loves. It's just so American, am I right?
Last week, my friend asked me to take some peaches of their hands before they left to Germany for vacation. Their peaches were ripe and they didn't want them to go to waste, so they asked me if I wanted to come pick them. UHH OF COURSE!!!
You got peaches that you don't want to waste. Who you gonna call? Jules!
Picking their peaches led me down memory lane...When I would pick peaches when I was younger, it was from our backyard tree. I'd climb up the tree to get the good ones at the top. One time, when I had picked most of the easy to reach ones, I went for a little leverage. We had an old shed next to the peach tree, with a questionable tin roof on top. This questionable tin roof had quite a few cracks in it. Thinking I'd be okay if I tread lightly, I climbed from up in the tree to on top of the shed roof. This way I was able to get more peaches!
Can you guess what happened next? Yepp, I fell through the roof!!! OOPS! Thankfully, I wasn't hurt. I was more shook up afterwords because of the loud crash than the actual fall. Luckily, We had a lot of storage boxes inside so I fell through the roof, and landed still standing on a stack of boxes inside, just a few feet below. I gathered my bearings, and my scattered peaches, and scurried inside to make my cobbler. (I decided not to let my parents know what happened until they had some cobbler in their hands. It's harder to be angry when you're enjoying something delicious).
I guess you could say I like to live on the edge, (or on the roof). What can I say? I'm willing to go dangerous lengths for a good peach cobbler.
Thick and gooey filling lies below a fluffy biscuit topping, and is baked to golden perfection.
The peaches are peeled and sliced. I like to blanch the peaches for an easy and perfect peel. See how to blanch peaches here!
Peaches are drained to remove excess moisture.
Once they are drained, they are combined with the filling goodness, poured into prepared pan, and set aside.
On to the topping! I like a biscuit topping on my peach cobbler. The fluffy and slight crispy topping is a perfect contrast to the gooey filling.
The dry ingredients are combined, and then the wet is gently incorporated. Dropped in heaps onto the filing, sprinkled in sugar, then into the oven!
Baked to a bubbling golden perfection.
Serve with some delicious Vanilla Bean Ice Cream
Makes one 9x9 inch pan of cobbler.
Peach Cobbler Ingredients:
2 heaping cups of sliced peaches (appx. 5 large peaches)(I used 12 small white, and 2 yellow large)
1/3 cup brown sugar
1 Tb. cornstarch
1 Tb. flour
1 tea. vanilla
1/4 tea. salt
1/4 tea. cinnamon
1 cup flour
3 Tb. sugar
1/4 tea. baking powder
1/2 cup + 2 Tb. heavy whipping cream
Preheat the oven to 375, and grease a 9x9 baking pan.
Peel and slice peaches. Drain excess moisture.
Combine sliced peaches with all the filling ingredients: brown sugar, cornstarch, flour, vanilla, salt, and cinnamon.
Pour into a greased 9x9 pan. Set aside.
In a small bowl, combine flour, baking powder and sugar for topping. Make a well in the center, and pour in the heavy whipping cream. Gently stir until it comes together, but DO NOT over mix. Drop heaps (or gently flattened blobs) onto the topping.
Sprinkle with a little cinnamon and sugar, and bake at 375 for 35-40 minutes, or until topping is golden brown and filling is bubbling.