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Peach Cobbler
Peach Cobbler
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Summer peach cobbler: Mix fresh peaches with cobbler topping, bake, and enjoy with vanilla ice cream.
Ingredients:
  • Peach filling:
  • 4 pounds ripe yellow peaches (about 12 medium-sized peaches), peeled, pitted, and sliced into 1/2 inch thick wedges
  • 1 cup sugar, divided 2/3 cup and 1/3 cup
  • 1/2 cup instant tapioca (grind in a food processor for better texture)
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • Cobbler topping:
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (6-ounces) butter, cut into 1/2 inch chunks
  • 2/3 cup heavy cream
Instructions:
  • Prepare the filling by combining the peaches, 2/3 cup of sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl. Mix well to coat the peach slices evenly. Allow it to sit for 30 minutes to let the peaches macerate and the tapioca to soften, stirring occasionally.
  • Heat your oven to 350°F.
  • Prepare the cobbler topping by whisking together flour, 1/3 cup sugar, baking powder, and nutmeg. Blend in the butter until the mixture resembles coarse meal. Pour in the cream and mix until the dough just comes together.
  • Prepare the cobbler: Grease a 2 1/2 to 3 quart casserole baking dish with butter. Arrange the sliced peaches in a single layer and top with the crumbled dough mixture.
  • Bake the dish at 350°F for 50-60 minutes until the peaches are bubbling and the topping is golden brown.
  • Cool and serve: Allow the dish to cool for 10 minutes. Serve with a dollop of vanilla ice cream or whipped cream. If you enjoyed the recipe, please rate us below!

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