Simple Southern Peach Cobbler
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
FRUIT MIX
- 8 large peaches, peeled, pitted and sliced
- 1⁄4 cup peach schnapps
- 1⁄4 cup brown sugar
- 1⁄2 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
DOUGH
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon sea salt, ground
- 3⁄4 cup unsalted butter, room temperature and cut into pieces
- 1⁄2 cup heavy cream
TOPPING
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, cut into small pieces
Directions
- Preheat oven to 375ºF. In a large bowl, combine peaches, peach schnapps, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg; stir to coat and set aside.
- In a medium bowl, add flour, baking powder, sugar and salt; whisk until mixed. Add ¾ cup butter and with a dough blender, cut butter in until mixture is crumbly; set aside.
- In a large saucepan over medium-low heat, add the remaining 2 tablespoons butter and when melted, add peach mixture. Stir well and simmer gently for 5 minutes. Transfer the mixture to a 2-quart casserole.
- Pour in ½ cup heavy cream in the dough and stir just enough so the liquid is absorbed – don’t overdo it. Spoon dough over the peach mixture and gently spread it out with a spatula. Pour 2 tablespoons heavy cream over and brush on evenly.
- In a small bowl, combine sugar and ground cinnamon; sprinkle over the cobbler. Place small pieces of butter all over the top. Place casserole on a baking sheet in case it overflows and transfer to the preheated oven; bake for 40 to 45 minutes or until the fruit is bubbling and the top is nice and golden brown.
- Remove from the heat and let it sit for 5 minutes before serving with vanilla ice cream. Serves 8.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off