Peach Cobbler
Directions
- 1Put peaches in a pot with one cup of white granulated sugar, one cup of light brown sugar, cinnamon, and nutmeg.
- 2Add about a tablespoon of fresh lemon juice.
- 3Balance out the flavors with a little bit of kosher salt.
- 4Pour in a cornstarch slurry, made from a tablespoon of cornstarch mixed with cold water.
- 5Finish with vanilla extract.
- 6Let the peach mixture simmer on medium heat for about 5 minutes, until it thickens to the desired consistency.
- 7Remove the peach filling from the heat and set it aside.
- 8To a bowl, add three cups of all-purpose flour, one cup of white granulated sugar, one cup of light brown sugar, and a pinch of baking powder.
- 9Grate in very cold butter into the dry ingredients. Alternatively, cut the butter into small cubes and cut it into the flour using a whisk or fork.
- 10Mix boiling hot water into the dry ingredients until it reaches a desired consistency for the crust.
- 11Spread a layer of the crust mixture on the bottom of a cast iron skillet.
- 12Pour the peach filling over the bottom crust layer.
- 13Add the top layer of crust onto the peach filling.
- 14Sprinkle a little bit of cinnamon sugar on top of the cobbler.
- 15Bake in the oven for about 45 minutes.
- 16Serve the peach cobbler warm with a scoop of vanilla ice cream.
Ingredients
- peaches
- 1 cup white granulated sugar
- 1 cup light brown sugar
- cinnamon
- nutmeg
- 1 tablespoon fresh lemon juice
- kosher salt
- 1 tablespoon cornstarch
- cold water
- vanilla extract
- 3 cups all-purpose flour
- baking powder
- cold butter
- boiling hot water
- cinnamon sugar
- vanilla ice cream
Equipment
potspatulabowlwhiskforkgratermeasuring cupice cream scoopcast iron skilletovensheet tray
Tips
- Use boiling hot water when mixing the crust ingredients to achieve a crispy top.
- For extra crispiness, consider baking the bottom layer of crust first before adding the peach filling.
- Place the cast iron skillet on a sheet tray before baking to catch any overflow.