IMPEACH COBBLER
Serves 8.
Peach Filling
8 cups ripe peaches (about 7 peaches), pitted, peeled & sliced
¾ cup granulated sugar
2 tbsp brown sugar
2 tbsp cornstarch
1 tsp cinnamon
¼ tsp nutmeg (optional)
1 tbsp lemon juice
1 tsp vanilla bean paste
Pinch of salt
Cobbler Crust
1¼ cups all-purpose flour
¼ cup granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
6 tbsp cold unsalted butter, shredded or cubed
½ cup cold buttermilk
½ tsp vanilla extract
Directions
Preheat oven to 350°F.
Place all peach filling ingredients in a large mixing bowl and stir until all peach pieces are evenly coated. Pour filling into a 9x12 baking dish and place in the oven. Bake for 10 minutes. Let the evidence come bubbling up.
Make the crust: Add flour, sugar, baking powder, baking soda, salt, and cold butter into a medium mixing bowl. Work the dough with your fingers until combined. Add buttermilk and vanilla and stir into a sticky dough.
Remove the baking dish from the oven and place it safely on a prep surface. Spoon the dough evenly across the top of the peach filling. Not too thin. Not too thick. Just right.
Bake at 350°F for 35 minutes, until the crust is golden and the filling is bubbling at the edges.
Remove from oven and allow to cool for 10 minutes. Serve with vanilla ice cream.
The verdict is unanimous.
Enjoy!
