Recipe: The Perfect Peach Cobbler

Continuing along on my peach-fueled trajectory... I bring you one of my all-time favorite desserts:  Peach Cobbler!

Forget pie.  That's right.  You heard me.  Forget pie.  This cobbler is so buttery, crispy-crumby, cakey, ooey-gooey and profoundly peachy that you can forget about that old Plain Jane.

Just try it.  Thank me later.


 Perfect Peach Cobbler

For the peaches

  • 4 cups fresh, ripe peaches (peeled, sliced and diced)
  • 1/2 cup granulated sugar
  • 3 Tablespoons cornstarch

For the cobbler topping

  • 1 cup unsalted butter (that's 2 sticks), softened (plus a TB butter for buttering the pan)
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons raw or organic sugar (slightly larger grain that regular)
  • Vanilla bean ice cream 

Preheat oven to 350°F

Butter a 9"x9" baking dish and set aside.

In a medium bowl, toss peaches with the 1/2 cup sugar and cornstarch.  Transfer to the baking dish and level out.

With an electric mixer, cream together the butter and 2 cups sugar.  Beat in the eggs and vanilla till smooth.

Place a sifter over the bowl of butter mixture.  Into the sifter, add flour, baking powder, salt and cinnamon.  Sift directly into the bowl with the butter mixture.  Beat just till a stiff dough forms.

Spoon by the tablespoon-full on top of the peach mixture, until the whole surface is covered.  Sprinkle with the raw or organic sugar.  This will create a perfectly crispy sugared crust.

Bake for 50-55 minutes, or until golden brown.  Let cool for 30 minutes before serving.  Serve with a generous scoop of vanilla bean ice cream.

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