When I think of summer desserts, one of the first things that comes to mind is peach cobbler, and I couldn’t tell you why. Peach cobbler is delicious, yes, but oddly, I’ve only had it a handful of times throughout my life, so I’m not entirely sure why it presents itself so prominently in my mind when I contemplate sweets that are often enjoyed in the summer months.
I’m normally a chocolate gal when it comes to desserts, but I will absolutely make an exception for fruity cobblers, crisps, pies, etc., if said fruit is in season. I thought I would share a recipe for Peach Cobbler from thepioneerwoman.com for anyone looking to make one for themselves. Check it out.
“Ingredients
“For the Fruit:
- Salted butter, for the baking dish
- 3 1/2 lb. fresh peaches
- 2/3 cup sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. kosher salt
- 3 Tbsp. lemon juice
“For the Topping:
- Vanilla ice cream or freshly whipped cream, for serving
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/4 cup salted butter, diced
- 1/2 cup whole milk
- 1 Tbsp. coarse sugar, like sugar in the raw
“Directions
- Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish.
- For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside.
- For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.
- Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar.
- Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream,” the web page states.
I think this would be delightful after a long day spent in the sun.
Photo by Sarah Brown on Unsplash
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