Perfect Old Fashioned Peach Cobbler
By: Jamie Schler
Published: Monday, August 30, 2010 - 9:33am

Ingredients




4 cups generous (6 – 8 depending on the size) peeled, thickly sliced ripe peaches
1/2 cup (100 g)+ 3 Tbs granulated sugar (45 g)
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1 cup (200 g) flour
1 tablespoon baking powder
1/2 teaspoon salt
 cup (75 g) sweet butter, chilled
1 egg lightly beaten
1/4 cup (65 ml) milk

Preparation

1 Preheat the oven to 400°F (200°C). 2 Butter a 2-quart (2-liter) glass or ceramic baking dish. 3 Arrange the peeled, thickly sliced peaches in the buttered baking dish. Sprinkle with the ½ cup sugar, the lemon zest and juice, the vanilla and toss. Bake for 20 minutes until the peaches are tender, glazed and the juices are bubbling. 4 While the peaches are baking, make the cobbler dough by sifting the flour, baking powder and salt together into a large mixing bowl and then tossing with 1 tablespoon of the remaining sugar. Feel free to stir in a dash of ground cinnamon if you like. 5 Cube the butter and toss in the flour then rub the butter into the flour mixture until it resembles cornmeal or damp sand. 6 Whisk the egg into the milk then pour onto the flour mixture. Stir with a fork until well combined and has become a thick batter. 7 Remove the cooked peaches from the oven and, working quickly, drop the dough by very large even spoonfuls onto the peaches. 8 Sprinkle the remaining 2 tablespoons of the sugar evenly over the dough and return the dish to the oven. 9 Bake for 15 – 20 minutes until the dough is puffed up, firm and golden brown. 10 Serve warm – not hot hot as fresh-from-the-oven fruit juices may burn! – with freshly whipped, slightly sweetened cream or a scoop of your favorite ice cream.