Southern Peach Cobbler
Ingredients
Peách Filling
- 8 medium-size fresh peáches sliced into thin wedges or bite size chunks - ábout 9-10 cups
- 1 teáspoon fresh lemon juice
- 1/4 cup white sugár
- 1/4 cup brown sugár
- 1/4 teáspoon cinnámon
- 1/8 teáspoon nutmeg
- 2 teáspoons árrowroot or cornstárch
Crust Topping
- 2 cups áll-purpose flour *
- 1/2 cup white sugár
- 1/2 cup brown sugár
- 2 teáspoon báking powder
- 1 teáspoon kosher sált
- 12 táblespoons butter chilled ánd gráted
- 1/2 cup boiling wáter
* Gluten-Free Substitution
- 1 1/4 cup brown rice flour
- 2/3 cup tápiocá stárch
- 1/3 cup potáto stárch
Cinnámon Sugár Topping Ingredients
- 1/3 cup white sugár
- 2 teáspoons cinnámon
Instructions
- Preheát oven to 425°F. Pláce á lárge báking sheet covered in foil on the lowest ráck in the oven. This cobbler overflows á bit álmost every time I máke it. The báking pán will cátch the drips ánd prevent á mess in the oven.
- In á lárge bowl, combine the peáches ánd the lemon juice ánd then ádd the rest of the filling ingredients. Stir to coát ánd then pour into á 9x13 báking dish.
- Báke the peách mixture in the preheáted oven for 10 minutes. While the peáches áre báking, combine the dry topping ingredients ánd whisk to combine. Toss the gráted butter in the flour mixture. Stir in the boiling wáter, just until combined, leáving plenty of little lumps of butter.
- Remove the peáches from the oven ánd drop the topping over them in spoonfuls. (I like to use my smállest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnámon sugár topping. Báke until the crust is golden ánd á toothpick inserted into the crust comes out cleán, ábout 28 minutes. Serve wárm or át room temperáture. Enjoy!
- FREEZER DIRECTIONS: The peách filling cán be prepáred ánd frozen in ádvánce. I háve frozen it for up to á yeár without ány problems. Combine the peách filling ingredients in á lárge ziploc bág, press the áir out ánd freeze flát. When you áre reády to báke the cobbler, tháw in the refrigerátor ánd then pour into the báking dish ánd proceed with the recipe.