Description
A delightful peach cobbler made with fresh peaches, featuring a sweet and spiced fruit filling topped with a golden-brown, biscuit-like crust.
Ingredients
- 2 bags Frozen peaches 20 ounces each
- 1 cup Granulated sugar (white sugar)
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract (optional but recommended)
- ½ tablespoon Cinnamon
- ½ teaspoon Nutmeg
- 2 teaspoons Corn starch
- 1 teaspoon Cream of tartar
- ½ stick Butter unsalted, room temperature
- 2 tablespoons Water
- 1 teaspoon Fresh lemon juice
- 2 cups All purpose Flour
- ½ cup Granulated sugar (white sugar)
- ½ cup Brown sugar
- 2 teaspoons Baking powder
- 1 tablespoon Cinnamon (reserve ½ for garnishment)
- 1 stick Butter unsalted cold
- ¼ cup Boiling hot water
- ½ teaspoon Salt
- 3 tablespoons Granulated sugar (to dust top of cobbler)
Instructions
- Preheat oven to 375 degrees.
- Spray a 9×13 baking dish with non-stick spray.
- In the same dish, add the frozen peaches, white and brown sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice.
- Mix the peaches together with the ingredients until everything is fully combined.
- Cover the dish with foil and cook the mixture in the oven for 20 minutes.
- While peaches are cooking, combine the all purpose flour, both white and brown sugars, baking powder, salt, and ½ tablespoon of the cinnamon.
- Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with your hands. Work it in until it looks like coarse meal or crumbles.
- Add the hot water and stir together with a spoon until it’s just combined. The cobbler should have a drop biscuit-like texture.
- Remove the peaches from the oven and spoon cobbler dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one to ensure they cook through.
- Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.
- Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.
- Check on it after 30 minutes for doneness and remove it once the cobbler crust is golden brown.
Notes
- The almond extract is optional but recommended for enhanced flavor.
- Ensure the butter for the cobbler topping is cold.
- When adding the cobbler dough, leave a tiny bit of space between each droplet to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American