Celebrate the last glorious days of summer with this peach cobbler recipe from our founder, Virginia!
2 tablespoons cornstarch
1 cup + 1 teaspoon sugar, divided
5 pounds peaches (14–16 medium), peeled, pitted, and cut into ½” thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold, unsalted butter cut into ½” thick cubes
1 cup + 3 tablespoons whole milk
unsweetened whipped cream, for serving
Put your oven rack in its middle position. Preheat the oven to 420°F. Butter a 9″ x 13″ baking pan; a Pyrex glass dish works well.
In a large bowl, whisk together the cornstarch and 1 cup of sugar, then add the peaches and toss well to combine. Transfer the peaches to the baking dish and bake until just bubbling, about 10 to 15 minutes.
While the fruit bakes, whisk together the flour, baking powder, and salt in another large bowl, then
blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. (A
food processor makes the job easy.) Add the milk and stir gently, just until a dough forms. Drop dollops of the dough onto the hot fruit mixture in 12 mounds, then sprinkle the top with the remaining teaspoon of sugar.
Bake the cobbler until the top is golden, 25-30 min.
Serve warm, in bowls, with big dollops of whipped cream.
- This recipe can be made with any combination of 3 lbs fruit and 2 lbs berries.
- For 6 people, cut the recipe in half and use a 6″x 9″x 2″ casserole dish.