Prep 15 mins
Cook 30 mins
My favorite dessert, ever.
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
- 3⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2⁄3 cup buttermilk
- 1 tablespoon brown sugar, for topping
- whipped cream
- Directions Preheat the oven to 425 degrees F.
- Generously butter a 1 1/2-quart shallow baking dish.
- Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour.
- Mix gently and spread evenly again.
- Bake for 10 minutes.
- Meanwhile combine all dry ingredients for cobbler crust in a bowl.
- Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs.
- Add buttermilk and stir to form a soft dough.
- Remove fruit from oven and drop rounded spoonfuls of dough on top.
- Sprinkle with last tablespoon of brown sugar and return to oven.
- Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.
- Serve warm with whipped cream.
If I could give this 10 stars, I would. I searched through probably 30 different recipes for peach cobbler. Most of them looked too cakey. I wanted a crust that was like a traditional cobbler-somewhat like a biscuit. This was the one. Perfect crust, nice and crunchy on top and soft on the bottom, but not soggy. Love the way it tasted using brown sugar. Really brought out the flavor of the peaches. I already marked this page as a favorite and this will be my only peach cobbler recipe. LOVE IT!!!!!!
Excellent. My husband loved the fact that it was't too sweet, and the crust was a perfect combination of soft and crunchy. Thanks!
Yes the slicing of peaches was time consuming but the results were worth it. The peaches I used were under ripe so the cobbler was somewhat tart . . . Not necessarily a bad thing. Served a la mode. Thanks.