Ingredients
Units
Scale
Filling
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 Tablespoons brown sugar
- 1/4 cup unsalted butter (see note 1 for details if using salted butter)
- 3/4 cup granulated sugar
- 1 tablespoons flour
- pinch of salt (see note 1 for details if using salted butter)
Topping/Crust
- 1 1/2 lbs ripe fresh peaches (See note 2 for substitutes)
- 1/4 cup peach brandy (see note 3 for substitutes)
- 1/4 cup unsalted butter (see note 1 if using salted butter)
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (see note 1 if using salted butter)
- 1/2 cup milk
- 2 teaspoon vanilla
- 1 large egg
Instructions
Filling
- Preheat the oven to 350°F
- Melt butter in a medium-sized saucepan.
- Stir in the sugars, flour, salt, vanilla, and cinnamon. Mix until completely incorporated and the sugar has dissolved.
- Add peaches and brandy (or juice/water). Continue stirring until completely heated through and slightly thicker (about 5-10 min).
- Pour into a greased 9.5-inch tart dish and set aside.
For the Crust
- Cream together butter and sugar until lighter in color.
- Add flour, baking powder, salt, milk, vanilla and eggs.
- Using a 3 Tablespoon cookie scoop plot the “cobbles” of topping around the pie filling, until all of the topping is on top of the filling.
- Place the dish onto a baking sheet with a silicone mat (this is just in case it bubbles over the sides and makes it easier to put and take out the dish in the oven).
- Bake for 1 hour or until bubbling and golden brown on top.
- Let stand for about 10-15 minutes and serve plain, or with vanilla ice cream and/or whipped cream.
Notes
- Omit if using salted butter
- 1lb of frozen peaches can be used instead.
- can be replaced with peach juice, pineapple juice, or water.
Storage
- For short-term storage, place the covered peach cobbler in the refrigerator, but should be eaten within two to three days.
- For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will keep for six to eight months.
- If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.
- To reheat frozen cobbler, heat your oven to 350° F and heat covered until the edges bubble and the middle feels warm.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American, Southern
Nutrition
- Calories: 453.89
- Sugar: 53.59
- Sodium: 385.64
- Fat: 17.27
- Saturated Fat: 10.36
- Carbohydrates: 72.27
- Fiber: 2.07
- Protein: 4.89
- Cholesterol: 73.94