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!
Ready in: 1hour5minutes
4lbsfresh peaches(firm but ripe) peeled, cored and sliced thick
1 1/2Tbspfresh lemon juice
1/2cup (100g)granulated sugar
3/4tspground cinnamon, divided
1 1/2cups (200g)cake flour or all purpose flour*(scoop and level to measure)
3/4cup (150g)granulated sugar
10Tbsp (143g)unsalted butter, cold and diced into small cubes
2tsp (8g)granulated sugar,for sprinkling over top
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.
*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.