Description
Take advantage of fresh summer peaches by making this easy old-fashioned peach cobbler. Serve warm with a scoop of vanilla ice cream or cold with copious dollops of freshly whipped cream. Guaranteed crowd pleaser!
Ingredients
- FOR THE PEACH FILLING:
- 6 cups Sliced Ripe Peaches (peeled And Pits Removed)
- ⅓ cups Granulated Sugar Or More If Needed
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 teaspoon Freshly Grated Lemon Zest
- ¼ teaspoons Pure Almond Extract
- FOR THE COBBLER:
- 1-½ cup All-purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Fine Salt
- 5 Tablespoons Unsalted Butter
- 1 whole Large Egg, Beaten
- ¼ cups Heavy Cream
- FOR THE SUGAR TOPPING:
- 2 Tablespoons Granulated Sugar
- ¼ teaspoons Ground Cinnamon
Preparation
Preheat oven to 400ºF. Butter a 2-quart baking dish and set aside.
For the filling, stir together sliced peaches, sugar, lemon zest, lemon juice, and pure almond extract in baking dish; bake for 20 minutes while you prepare the cobbler.
For the cobbler, in a medium bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry blender to cut in the butter until the butter pieces are the size of peas. Use a fork to mix in the beaten egg and heavy cream until all the dry ingredients form a shaggy mass with no dry clumps of flour visible.
When peaches have baked for 20 minutes, remove from oven and spread shaggy flour mixture all over.
For the sugar topping, combine sugar with ground cinnamon and sprinkle all over the cobbler topping. Return to oven and bake for 15–20 minutes more, or until the topping is golden brown.
Serve with ice cream or whipped cream.
