Beth's Peach Cobbler Recipe
- 8 peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
- 3 tbsp (40 g) turbinado sugar
- 2 tbsp (25 g) white sugar
- 1 tbsp (15 g) flour
- ½ tsp (2.5 ml) cinnamon
- ¼ tsp (1.25 ml) nutmeg
- ¼ tsp (1.25 ml) salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- ¼ cup (40 g) of raw pecans, diced
- 1 tbsp (15 g) butter (cut into cubes)
- 1 1/4 cups (150 g) flour
- 1 tablespoon (12 g) white sugar
- ½ teaspoon (2.5 ml) salt
- 1 tbsp (15 ml) baking powder
- 9 tablespoons (135 g) cold butter, diced into cubes
- 2/3 cup (160 ml) heavy cream
- 1 egg
- Raw, turbinado sugar for tops
- Preheat Oven to 450 F (232 C).
- Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
- To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
- Place dishes on a large baking sheet, to catch drippings if juices bubble over.
- Bake for 15 mins or until peaches are bubbling and caramelized.
- Meanwhile, create the biscuit topping.
- In a large bowl, whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.
- In a small bowl, combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.
- Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.
- Bake at 400 for 15 mins. Serve warm with a scoop of vanilla ice cream on top.
Note: These can be made a few hours before and stored, uncovered at room temperature. 20 mins before serving heat at 200 degrees for 20 mins. Enjoy!