This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but can be made with fresh, frozen or canned peaches so you can enjoy it all year round!
Invented by the first American settlers, peach cobble is given its name by the rough look of the way in which it's “cobbled” together, or perhaps the look of a cobble stone street.
By the 1950"s, peach cobbler had become an American dessert staple, and in an effort to sell more canned peaches, the Georgia Peach Council declared April 13th National Peach Cobbler Day.
Ingredients
10 ripe peaches, pitted and sliced (2 quarts) frozen or canned
1/4 cup cornstarch 2 tablespoons dark-brown sugar
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2/3 cup heavy cream
Vanilla ice cream, or whipped cream, for serving.
Directions
Preheat oven to 375 degrees. Place peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.
In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
Whisk together egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions.
Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly.
Best served warm with vanilla ice cream or whipped cream.
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