Peach season is finally here! A shining beacon in the midst of 105 degree hell! A balm for the soul!
Let’s mix them with some flavor enhancers, top them with a fluffy, oat-y, brown sugar biscuit-y dough and bake them until they’re fall apart tender and the juices turn into a thick peach caramel that you’ll want to bathe in (but at least wait until it’s cooled, please.)
And if you have any leftover peaches, I’m also a big fan of eating them fresh while standing directly over the kitchen sink as the juice runs down your chin. A uniquely summertime moment that I look forward to every year.
Peaches are a gift!
Peach Cobbler
Peaches
2 pounds ripe peaches, sliced (no need to peel unless you want to)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
4 teaspoons cornstarch
pinch of salt
1 tablespoon unsalted butter
Cobbler Dough
1 cup all-purpose flour
1/2 cup quick cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar (light or dark, either works!)
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, chilled
1/2 cup heavy cream
raw sugar or sanding sugar for sprinkling
Instructions
Preheat oven to 400 degrees F.
In a large bowl combine sliced peaches, vanilla, lemon juice, sugar, cinnamon, cornstarch, and salt. Toss until thoroughly combined.
Pour into baking dish/pan (I used a 9”x9” square) and dot with tablespoon of butter.
Bake peaches for 20 minutes. While peaches bake make your cobbler dough.
In a large mixing bowl whisk together your flour, oats, baking powder, salt, brown sugar, and cinnamon.
Cube your chilled butter and add to flour mixture. Use a pastry cutter or your hands to quickly work the butter into the flour until it’s crumbly and the butter pieces have almost disappeared.
Add in heavy cream and stir until just combined. The dough will be slightly sticky and thick.
When your first 20 minutes in the oven are up, remove peaches and turn the temperature down to 350F. Add roughly flattened pieces of cobbler dough to the top of the peaches. I had a bit of dough leftover after covering the peaches and saved it in the fridge for another personal sized cobbler - a baker’s treat!
Sprinkle top of cobbler with raw sugar or sanding sugar (regular or brown sugar also works!) and bake for another 25-30 minutes until the juices are thick and bubbling and clear and the topping is a nice golden brown.
Allow to cool for at least 30 minutes before cutting into it. Don’t be like me!
