Peach Cobbler

Lynnda Cloutier

By
@eatygourmet

This American classic should be eaten soon after baking because the cobbler dough soaks up the fruit juices upon standing, but that doesn’t mean you should overlook any leftover as a breakfast option the next day! Unknown source


Featured Pinch Tips Video

Ingredients

6 not too ripe peaches
1 tbsp. flour
1 tbsp. freshly squeezed lemon juice
3 tbsp. honey
chilled cream or vanilla ice cream to serve

FOR THE COBBLER TOPPING:

1/2 cup heavy cream
5 tbsp. crème fraiche or sour cream
1 1/4 cups flour
1/4 cup sugar, plus extra for sprinkling
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
4 tbsp. unsalted butter, chilled and cut into pieces
2 to 3 tbsp. sugar for sprinkling
a large ovenproof dish

Directions Step-By-Step

1
Preheat oven to 375.
2
Cut peaches in halve, remove pits then cut each half into 3 slices. Arrange slices in baking dish, sprinkle with flour and toss well to coat evenly. Add lemon juice and honey and stir. Set aside.
3
To make topping, put cream and crème fraiche in large bowl. Stir well. Put flour, sugar, baking powder, baking soda, and salt in another bowl and mix well. Add butter and rub in with your fingertips til mixture resembles coarse bread crumbs. using a fork, stir in the cream mixture til blended. Use your hands at the end if needed. The mixture should be sticky, thick and not willing to blend easily.
4
Drop spoonfuls of the mixture on top of the peaches, leaving gaps to expose the fruit. Sprinkle sugar liberally over the top. Bake in preheated oven for 25 to 35 minutes or til golden. Serve warm with cream or vanilla ice cream. Serves 6

About this Recipe

Course/Dish: Fruit Desserts