Peach cobbler makes me feel like a kid again.
Growing up, Sunday was often a night to make a fun dessert. And whenever my mom was taking requests I choose this. For a hard-core chocolate lover, that’s saying a lot. And those fruity cobbler cravings have never left my side. Many Sunday evenings, when the dinner dishes are cleaned, I find myself reaching for the cookbook and stirring the peaches.
In colder months, I make this cobbler using canned peaches. But when the summer fruit season rolls around, it’s just wrong to reach for the can opener. So head to the store and see what you can find!
For only $.88/pound I picked up these beauties. I wasn’t sure I could hold them off for cobbler.
But then I remembered how amazing they taste with those dumpling biscuits on top. A shortbread topping is the only way a cobbler should be made (in our kitchen at least).
And served warm with vanilla ice cream? I need to stop now. Or at least share the recipe with you!
I believe the recipe is straight from the old Betty Crocker Cookbook. But my Mom’s made it for so many years that I’m sure she’s tweaked it here and there.
3-4 cups of fresh cut peaches (about 5-6 peaches) OR 1 large can of low-sugar Peaches
1 Tbl cornstarch
1/2 tsp cinnamon
1/2 cup sugar
1/2 tsp lemon juice (only if you’re using fresh peaches)
1 cup flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/2 cup milk
Serves 4-5 people.
Preheat the oven to 350 degrees.
Gather 5-6 summer peaches from your local market or hey….from your own tree! If the peaches aren’t completely ripe when you purchase them, place them in a brown paper bag, close it, and let them sit for a day or so till they smell sweet.
Wash and peel your peaches. A great method that helps the skin simply fall off is blanching. There’s a fabulous and simple tutorial HERE. Or if you’re much too anxious, take a knife and peel the skin as best as you can.
Cut the peaches into large pieces. As the peaches cook on the stove, the pieces will break up a bit, so don’t cut them too small. Also, with fresh peaches you don’t need to add any liquid because the natural peach juices will come out as the cobbler cooks. If you’re using canned peaches, however, use all the juice that comes in the can.
Mix the peaches, cornstarch, cinnamon, and sugar in a bowl or saucepan.
On medium heat on the stove, bring the mixture to a boil, stirring constantly till the mixture is thick and then boil for one minute.
Pour the bubbly mixture into a round dish or 9X9 pan and put it in the oven to stay warm while you make the biscuit topping.
Here comes my favorite part of Peach Cobbler….the biscuit topping!
Mix all the dry biscuit ingredients together and cut in the shortening with a fork (or a pastry cutter).
Keep cutting the shortening till there are small balls.
Add the milk and stir just until the mixture is moist. Using two spoons, drop biscuit dough balls over the peaches till the top is covered.
Place it in the oven and bake at 350 for 22-25 minutes, until the peaches are bubbly and the biscuit tops are slightly golden. Remove from the oven and let the cobbler stand for 5 minutes.
Of course, the only proper way to serve cobbler is with a healthy scoop of Vanilla Ice Cream on top! Our favorite is Breyer’s Natural Vanilla, with little flecks of vanilla bean throughout:
Serve the cobbler warm in a bowl so the ice cream melts and mixes with the peaches.
Now take a bite! Summer really is this great.
Good thing I’ve got a few more left…..