It is almost the season for the perfect peach! Don’t you just love summer? Visions of children with sticky-sweet peach juice dribbling down their chins will soon be my reality. This became clear to me yesterday as I filled up our small blue baby pool and dug out the bathing suits.
To gear up for summer, I made this peach cobbler a few days back. I used frozen peaches, but if you can get fresh peaches you will be better off. Just make sure they are nice and ripe.
What is the best way to ripen those peaches you buy at the farmers market or grocery, by the way? I learned this from a farm stand vendor a few years back, but peaches and nectarines ripen best in a bowl on your counter. Once they are starting to soften, place them in a drawer of the fridge in a plastic bag from the grocery store. They will keep for a quite a while like this.
This peach cobbler recipe is based on a recipe from The Pioneer Woman. I love the rustic quality of the cobbler in this one. It is like a biscuit topping instead of the pour-and-bake topping of other cobblers I have made in the past.
One tip I can give you is if you are using frozen peaches, make sure they thaw completely before baking. Not only can you drain off some of the excess liquid, but the cook time will not need to be as long if they are thawed.
What you need to make an 8 x 8 glass pan of peach cobbler (about 8-10 servings):
1 1/2 lbs of peaches (peeled and sliced)
1 Cup sugar
1/4 Cup flour
1 Tbs lemon juice
1/8 tsp cinnamon
1 1/2 Cup flour
1 Tbs sugar + more for sprinkling on top
1 tsp baking powder
1 1/2 Tbs butter
1 1/2 Tbs coconut oil
1/3 Cup whole milk
1/2 tsp vanilla
pinch of salt
Preheat your oven to 400 degrees and butter your 8 x 8 glass baking dish liberally.
In a medium bowl, mix together your peaches, sugar, 1/4 Cup flour, cinnamon and lemon juice.
In another bowl, mix together your 1 1/2 Cups flour, 1 tbs sugar, 1 tsp baking powder and pinch of salt. Cut in your butter and coconut oil with a fork or your fingers until it resembles coarse sand.
In a smaller mixing cup, whisk together your egg, milk, and vanilla.
Slowly drizzle your milk/egg mixture into the flour/butter mixture, stirring just to incorporate until it comes together into a ball.
Pour the peaches into the baking dish, then spoon on your biscuit/cobbler topping in teaspoonful amounts on top of the peaches. Sprinkle some sugar on top before baking.
Bake for 30-35 minutes until the topping is golden and completely cooked. You may want to put a baking tray under your baking dish to catch any spills and keep that oven clean!
Serve warm with vanilla ice cream.