just peachy. a peach cobbler recipe

It’s no secret that I’ve gotten away from the weekly recipes. But I’m still trying new things all the time, so I will just have to come up with a better way to keep up with things here on the blog. Since the peaches are so ripe and delicious, I have made two peach cobbler recipes over the last few weeks and this one is my favorite. Besides being super easy, it is simple and lets the peaches really shine.

{ peach cobbler }

  • 8 peaches (about 2 1/2 pounds) cut into wedges
  • 1/2 cup sugar
  • 1 1/4 cups plus 2 tablespoons all-purpose flour
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup heavy cream
  • vanilla ice cream, for serving

Heat oven to 350 degrees. In a large bowl, toss the peaches with 1/4 cup of sugar and 2 tablespoons of the flour and transfer into a baking dish. In a food processor, combine the remaining 1 1/4 cups of flour and 1/4 sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add cream and pulse until moistened. Dough should not be really smooth. Drop large spoonfuls of batter over the peaches. Place the baking dish on a rimmed baking dish and bake until golden brown and bubbly, 50 to 60 minutes. And no good cobbler should be served without vanilla ice cream!

*After the cobbler came out of the oven, I sprinkled a little raw sugar over the top for extra sweetness.

**If peaches are not in season, you can use two 16 ounce bags of frozen sliced peaches, thawed and drained.

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