Ah … summer! The time of year when fresh and juicy peaches are in season. What better way to take advantage of the abundance of sweet aromatic peaches than to make a peach cobbler! This fresh peach cobbler recipe is sure to make your family, friends and neighbors keep coming back for more. There’s plenty enough to go around.
This fresh peach cobbler recipe uses crisp biscuit dough that is soft and flaky inside for the crust, giving it the appearance of cobblestones, whence the dessert’s name came from.
Ingredients:
4 – 5 lbs. ripe and firm peaches
juice from half a lemon
1/2 c. granulated white sugar
3 tbsp. cornstarch
1/2 tsp. ground cinnamon
1 1/3 c. all purpose flour
1/4 c. granulated white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick of cold unsalted butter, cut into 6 equal pieces
1/2 c. cream (milk can be substituted)
Preparing the Peaches:
1. Bring a pot of water to a boil.
2. Make a small ‘x’ at the bottom of the peaches using a paring knife.
3. Submerge the peaches in the boiling water and blanch them for about 40 seconds. If the peaches are not as ripe, leave them for a longer while.
4. Take out the peaches using a slotted spoon and let stand in ice water until cool.
5. You can now easily peel the skin off the peaches with your fingers starting from the ’x’ mark.
6. Cut the peaches in half and remove the pits. Slice them into chunky wedges and toss with lemon juice to prevent discolorations.
Filling:
Combine the 1/2 cup granulated white sugar, cornstarch and ground cinnamon in a small bowl. Sprinkle the mixture over the peaches. Gently toss to make sure the peaches are evenly coated. Lay out the peaches in a 8x8x2 inch oven-proof baking dish. Place the baking dish on a baking sheet large enough to catch any drippings.
Preheat the oven to 375 degrees Fahrenheit.
Biscuit dough:
Whisk together the all purpose flour, 1/4 cup granulated white sugar, baking powder and salt. Cut the butter into the mixture using a pastry blender, or if unavailable, using two knives. Blend well until the mixture resembles coarse crumbs. Add the cream into the mixture, stirring just enough to moisten all the dry ingredients. On a lightly floured flat surface, knead the dough and pat into a round shape that is about a half inch in thickness. Using a circular cookie cutter, cut into 1 ½ inch pieces.
Assemble the Cobbler:
Place the biscuit rounds on top of the peach mixture.
Bake for forty to fifty minutes until the peaches are bubbly and the crust turns golden brown.
Remove from the oven and allow to cool slightly on a wire rack.
This fresh peach cobbler recipe makes at least 6 servings that stand well on their own but if you want to beat the summer heat, top with ice cream or whipped cream for a treat you can’t beat!