Friends of ours recently went to South Carolina and returned with a whole bunch of delicious peaches. They were so ripe and juicy and fragrant, I couldn't wait to start cooking with them. The first thing that came to mind was this peach cobbler. I had made it a few years ago when my father was visiting. He loved it so much that he kept going back into the kitchen for a little more, and a little more, and a little more. So last year when I went to visit him, he asked me to make it again. What can I say, it's good stuff. Yes, you can use frozen peaches, but honestly, ripe summer peaches really are the best.
Old Fashioned Peach Cobbler
- 6 cups sliced ripe peaches (peeled and pits removed)
- 1/3 cup granulated sugar (or more if your peaches aren't very sweet)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon pure almond extract
- 1 1/2 cups unbleached all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 5 tablespoons unsalted butter
- 1 large egg, beaten
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 400F.
- Butter a 2-quart baking dish and set aside.
- Stir together sliced peaches, sugar, lemon zest, lemon juice, and pure almond extract in baking dish; bake for 20 minutes while you prepare the topping.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Use a pastry blender to "cut in" the butter until the butter pieces are the size of peas.
- Use a fork to mix in the beaten egg and heavy cream until all the dry ingredients form a shaggy mass with no dry clumps of flour visible.
- When peaches have baked for 20 minutes, remove from oven and spread shaggy flour mixture all over.
- Combine the last 2 tablespoons of sugar with the ground cinnamon and sprinkle all over the cobbler topping.
- Return to oven and bake for 15-20 minutes more, or until the topping is golden brown.
Serve with ice cream or whipped cream.