Prep 15 mins
Cook 45 mins
Adapted from FoodTV's Sara Moulton. I've tweaked the fruit part quite a bit. In the summer, when we harvest peaches and blueberries, I make a large batch of the fruit part. I freeze it in recipe-quantity and then thaw for year-round cobbler. This recipe starts upside down with the cobbler dough on the bottom of the pan. The dough will migrate to the top and make a true cobbler crust. My kids like to watch thru the oven door as this happens. If you love crust, make a half batch of the fruit and a full batch of the dough. Cook in a 9x13 pan and you'll have just enough fruit (1/4 inch) to go with the crispy goodness. It's wonderful warm over vanilla icecream. I'll admit to eating it cold (leftover) for breakfast when no one is looking. If I use blueberries, I use 1 cup blueberries to 3 cups peaches. I'm sure it would work with other fruits.
- 4 cups peeled pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
- 1 tablespoon fresh lemon juice
- kosher salt
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1 tablespoon orange-flavored liqueur
- 1⁄2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 pinch salt
- 1 cup milk
- In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding.
- Preheat oven to 375 degrees.
- Pour the melted butter into a 13 by 9 by 2-inch baking dish.
- In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
- Pour the peaches over the batter but do not stir them together.
- Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
Awesome! This was a fantastic cobbler and the whole family loved it! Used frozen organic peaches which I sliced a bit thinner. I rarely make the same thing twice, but can't wait to make this again. Served warm with vanilla bean ice cream. Thanks for sharing the recipe!
This is a really, really, really good! I liked the fact the cobbler part was a bit lighter and fluffier than other cobbler's I've made not that they weren't any good but this was different and a nice change. I really liked the step where you warm the peach mixture up. That made a lot of sense in getting the sugars to melt completely. Smart step, in my opinion. I did have to use canned peaches because the fresh ones at the store didn't look to good and didn't even smell good and were hard as a rock. I used two drained 29 oz. cans of sliced peaches. I didn't drain it real well so that they were a little "juicy" it worked well and in my opinion this is really a cobbler worth making for a delicious desert. Thanks, Momma!