Summer
Peach Cobbler
Soft summer peaches under a golden biscuit top, best baked when the fruit is fragrant enough to smell before you cut it.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Yield
- Serves 8
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 8 cups sliced peaches
- 1/2 cup granulated sugar, divided
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 2/3 cup buttermilk
- 1 tbsp coarse sugar
Steps
- Heat the oven to 190 C (375 F) and butter a 9 by 13 inch baking dish.
- Toss the peaches with 1/4 cup granulated sugar, cornstarch, lemon juice, and vanilla in the dish.
- Whisk the flour, remaining granulated sugar, baking powder, and salt in a bowl.
- Cut in the butter, then stir in the buttermilk until a shaggy dough forms.
- Drop spoonfuls of dough over the peaches and sprinkle with coarse sugar.
- Bake 35 to 40 minutes, until the topping is golden and the fruit bubbles thickly.
Notes
Peeling is optional. If the peaches are firm, slice them thinner so they soften before the topping browns.
Pairing Serve warm with vanilla ice cream.
Start with the harvest
This recipe is tied to peaches. Browse farmers markets in Ontario.
Tools
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- 9 by 13 inch baking dish
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