The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every summer. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times better!
Servings: 10
Prep25minutes
Cook40minutes
Ready in: 1hour5minutes
Ingredients
Peach filling
4lbsfresh peaches(firm but ripe) peeled, cored and sliced thick
1 1/2Tbspfresh lemon juice
1/2cup (100g)granulated sugar
1Tbsp (8g)cornstarch
3/4tspground cinnamon, divided
1/8tspground nutmeg
Topping
1 1/2cups (200g)cake flour or all purpose flour*(scoop and level to measure)
3/4cup (150g)granulated sugar
2tspbaking powder
1/4tspbaking soda
1/2tspsalt
10Tbsp (143g)unsalted butter, cold and diced into small cubes
1cup (235ml)buttermilk
1tspvanilla extract
2tsp (8g)granulated sugar,for sprinkling over top
Instructions
For the peach filling
Preheat oven to 375 degrees F.
Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice.
In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.
Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
For the topping
If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.
Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.
Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy).
Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top.
Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.
Notes
*Recipe originally listed as using 3/4 cup cake flour and 3/4 cup all-purpose flour, now I either use all of one or the other. Cake flour offers a fluffier softer topping while all-purpose flour is a bit more dense.