Bettie had a long weekend and I had some peaches from Missouri which calls for peach cobbler. Bettie is a Oklahoma gal and really likes cobblers so this was for her. Lyle will never turn down dessert of any kind and Bettie’s boss got a serving also.
It turned out well, not as pretty as the picture on the Chef Catalog web page but no one seemed to mind that. We had it warm with half and half. The peaches were so good that I am going to make peach pie later this week. Cobblers I think, should be eaten warm so I like to make them when I have people ready to eat them. Pie on the other hand can be eaten anytime, breakfast anyone?
This was a large recipe and I halved it for us, if you are going to serve more than 3 or 4 or have hungry teens I would make the full recipe, just double everything. I did find that you should use a food processor to make the dough. I tried it by hand and ended up putting it in the processor to get the dough to clump together. Other than that it is easy to make.
Southern Peach Cobbler
2 ½ pounds fresh peaches peeled and sliced
¾ tablespoon fresh lemon juice
¼ cup granulated sugar
1 tablespoon cornstarch
1 cup all purpose flour
3 tablespoons brown sugar
1 ½ tablespoons granulated sugar - - - - Divided
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons butter - - cut into ½ “ slices
⅓ cup sour cream
Preheat oven to 425°F. Place the peeled and sliced peaches in a large bowl and sprinkle with the lemon juice. In a small mixing bowl, whisk together the sugar, cornstarch and cinnamon, nutmeg. Toss the dry ingredients with the peaches. Spread the mixture in a 10x7 inch baking dish. Bake for 10 minutes.
To make the topping while the peaches are baking; in the bowl of a food processor, combine the flour, brown sugar, 1 tablespoon of the granulated sugar, baking powder, baking soda and salt. Add the butter and pulse to chop into small pea-sized pieces. Add the sour cream and pulse just until mixed.
Remove the peaches from the oven and drop the topping by large spoonful’s onto the hot filling. Sprinkle the remaining ½ tablespoon granulated sugar over the topping. Bake for 15 to 18 minutes until the filling is bubbling and the topping is golden brown. Serve warm. Serves 4