I came across this post on The Kitchn recently and it left me fantasizing about cobbler. Since we had plans to have dinner with my in-laws this weekend, I decided it was an opportune time to test my cobbler making skills. I packed up the kids on Saturday morning and headed to the farmer’s market.
Now, I would say we live in a food oasis. I can pretty much get any type of produce from our grocery store year-round AND our farmer’s market is year-round. But, visiting our market in the summer months is the best. It isn’t a particularly large market, but it was full of delicious summer produce. We bought onions, peppers, carrots, garlic, and (of course) peaches! I was glad to see J&J Farms had freestone peaches. They are really the only way to go if you are planning on baking or canning stone fruit. Freestone fruit comes away easily from the pit. The regular peaches can be a real hassle to separate, and you end up losing a lot of the fruit with the pit. Not pretty.
Okay, back to the cobbler. I played around with the spices to really customize the peaches. I used a mixture of brown and white sugars, cinnamon, and vanilla extract. I left the cobbler recipe as-is (except adding a little more butter). The Kitchn’s recipe for the cobbler topping was spot on. I’m still thinking about it two days later. It was so yummy.
Let me know what you think!
Here is your printable.
- For the fruit -
- 4-5 large freestone peaches, peeled and sliced
- ⅓ cup light brown sugar
- ¼ cup sugar
- 1 TBSP corn starch
- 1 TBSP lemon juice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- For the topping -
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ sticks butter, melted and cooled
- ¼ tsp salt
- 2 TBSP chilled, cubed butter
- Preheat the oven to 350 degrees. In a large bowl, combine all fruit ingredients and stir until the peaches are evenly coated. Pour the peaches into a well greased 1½ QT casserole dish. You want about an inch of space above the fruit for the topping. Meanwhile, whisk together the flour, sugar, melted butter, and salt together in a medium bowl. The batter will be wet and crumbly. Grab handfuls of the dough and press them into disks. Arrange them on top of the fruit in the casserole dish. Continue making disks until you've run out of dough, overlapping as needed. Sprinkle the chilled, cubed butter over the cobbler. Place the casserole dish on a cookie sheet and bake for 45 minutes.
- Cool at least 10 minutes prior to serving.. Can be served warm or at room temperature.