PEACH COBBLER RECIPE
- 2 TB unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar (may use less)
- 2 teaspoons baking powder
- ¼ teaspoon sea or Kosher salt
- ⅔ cup milk, room temperature
- 1 large egg, room temperature and slightly beaten
- 6 cups sliced peaches (use either fresh or frozen, thawed – DO NOT used canned)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, cold and cubed (add more butter if your topping is a little too dry, add more flour if it’s too sticky)
- Preheat the oven to 350F.
- Put the butter into a 9″X13″ glass baking pan. Place the pan in the preheated oven to melt the butter.
- In a medium sized mixing bowl, stir together the flour, sugar, baking powder and salt.
- Stir in the milk and beaten egg until all of the ingredients are well combined.
- Remove the baking pan from the oven and pour the flour mixture evenly over the melted butter. DO NOT MIX.
- In the same bowl you used for the flour mixture, toss together the peaches, sugar, and cinnamon.
- Spoon the peach mixture evenly over the batter in the casserole…..DO NOT STIR.
- Mix the flour and sugars together for the topping, then mix in the cubed butter with a pastry blender or a fork. Once it’s combined into small crumbles, it’s ready to add to your cobbler. Sprinkle the topping over the top of your cobbler.
- Bake in the preheated oven for about 40-50 minutes, or until the batter rises to the top and the crumble is crispy golden brown.
Let it cool and set for 10-30 minutes. Serve warm with vanilla ice cream. Everyone in Texas swears by BlueBell, but I’m a Tillamook fan, personally.