Peach cobbler…there are few things that scream summer to me more than peach cobbler. As summer winds down, we are now enjoying the bounty of mother nature, with ripe, juicy peaches practically falling off the trees. In my opinion, there’s no better way to utilize these delicious stone fruits than in hot and bubbly peach cobbler, topped with vanilla ice cream. It’s definitely on my last meal bucket list. What’s not to love? Tangy peaches, tossed with sugar and flour, to create a gooey fruit compote that’s topped with a sweet and crunchy streussel topping, which creates that signature “cobblestone” look that cobblers are famous for. Let’s make some cobbler!
Topping 1 cup all-purpose flour (for more crunch, replace 1/2 cup flour with 1/2 of rolled oats) 1/3 cup granulated cane sugar 1/4 cup turbinado sugar 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degreess F.
Peel and chop the peaches into large chunks, and place them into a bowl.
Toss the peaches with the lemon juice, flour, sugar and vanilla until they’re evenly coated.
Pour the peaches into small ramekins, or make a family style cobbler by using a 9″x9″ baking dish.
In another bowl, making the topping by adding the flour, granulated sugar, turbinado sugar, salt and cold butter. Cut the butter into the mixture with a fork or pastry cutter until the mixture is crumbly, like the texture of coarse breadcrumbs.
Top each ramekin with a generous helping of the crumble, dividing the mixture evenly.
Bake the cobbler for 45 minutes, until it’s bubbly and the top is golden brown (you may need to broil them at the end for 2-3 minutes to brown the tops).
This cobbler is perfect warm, room temperature or cold, there’s really no wrong way to eat it.
However, my favorite way to eat cobbler is warm, with a scoop of vanilla ice cream. Come on, does it get any better?! I think not!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Ingredients
- Filling
- 2 pounds firm, ripe peaches, peeled and chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated cane sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract Topping
- 1 cup all-purpose flour (for more crunch, replace 1/2 cup flour with 1/2 of rolled oats)
- 1/3 cup granulated cane sugar
- 1/4 cup turbinado sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Instructions
- Preheat the oven to 350 degreess F.
- Peel and chop the peaches into large chunks, and place them into a bowl.
- Toss the peaches with the lemon juice, flour, sugar and vanilla until they're evenly coated.
- Pour the peaches into small ramekins, or make a family style cobbler by using a 9"x9" baking dish.
- In another bowl, making the topping by adding the flour, granulated sugar, turbinado sugar, salt and cold butter. Cut the butter into the mixture with a fork or pastry cutter until the mixture is crumbly, like the texture of coarse breadcrumbs.
- Top each ramekin with a generous helping of the crumble, dividing the mixture evenly.
- Bake the cobbler for 45 minutes, until it's bubbly and the top is golden brown (you may need to broil them at the end for 2-3 minutes to brown the tops).
- Allow the cobbler to rest for 10-15 minutes before serving.
- This cobbler is perfect warm, room temperature or cold, there's really no wrong way to eat it.