Peach cobbler is best served with vanilla ice cream.
As a young adult, I’m not a stranger to survival cooking – the kinds of recipes that are quick and easy and cheap and palatable enough to cook again. But as I get older, I find myself wanting to add more ‘real’ recipes to my repertoire. Baking seems like the perfect place to start. I think that this peach cobbler recipe is a great mix between easy enough to throw together and sophisticated enough to impress my home ec teacher mother. I even used frozen peaches when I made this, and it was still incredibly delicious. So do yourself a favor and try out this easy recipe – it’s just peachy! //
Ingredients
Filling
- 6 large peaches, sliced
(or 2lbs frozen peaches) - ¼ cup granulated sugar
- ½ tablespoon cornstarch
Topping
- 1 cup flour
- ½ cup unsalted butter, cold and cut into small slices
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Directions
- Preheat your oven to 375° F. I always forget and get sad when I have to wait.
- If you’re using frozen peaches, make sure they are thawed. Place peaches in a mixing bowl and combine with the sugar, stirring well with a spatula. Let the mixture sit for 20 minutes. Mix in the cornstarch to thicken up the juice.
- After you’ve finished the peach mixture, start making the topping. In a mixing bowl, combine flour, sugar, cinnamon, baking powder, salt, milk, vanilla extract, and butter. Use your hands to rub the butter into the mixture until the texture resembles breadcrumbs. You can also use a food processor, but I didn’t test that. Hands are more fun to use anyway.
- Put the peach mixture into a 9×9 baking dish and spread into an even layer. Next, sprinkle the crumbly mixture on top, also in an even layer. Bake for 40 minutes until the top is golden brown.
- Finally! Serve this dessert warm, straight from the oven. Vanilla ice cream is especially tasty with peach cobbler.
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