Continuing along on my peach-fueled trajectory...
...today I bring you one of my all-time favorite desserts: Peach Cobbler!
Forget pie. That's right. You heard me. Forget pie. This cobbler is so buttery, crispy-crumby, cakey, ooey-gooey and profoundly peachy that you can forget about that old Plain Jane.
Just try it. Thank me later.
Perfect Peach Cobbler
For the peaches
- 4 cups fresh, ripe peaches (peeled, sliced and diced)
- 1/2 cup granulated sugar
- 3 Tablespoons cornstarch
For the cobbler topping
- 1 cup unsalted butter (that's 2 sticks), softened (plus a TB butter for buttering the pan)
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons raw or organic sugar (slightly larger grain that regular)
- Vanilla bean ice cream
Preheat oven to 350°F
Butter a 9"x9" baking dish and set aside.
In a medium bowl, toss peaches with the 1/2 cup sugar and cornstarch. Transfer to the baking dish and level out.
With an electric mixer, cream together the butter and 2 cups sugar. Beat in the eggs and vanilla till smooth.
Place a sifter over the bowl of butter mixture. Into the sifter, add flour, baking powder, salt and cinnamon. Sift directly into the bowl with the butter mixture. Beat just till a stiff dough forms.
Spoon by the tablespoon-full on top of the peach mixture, until the whole surface is covered. Sprinkle with the raw or organic sugar. This will create a perfectly crispy sugared crust.
Bake for 50-55 minutes, or until golden brown. Let cool for 30 minutes before serving. Serve with a generous scoop of vanilla bean ice cream.