Grandma’s Easy-Peasy Peach Cobbler
Ingredients:
- 1 lemon, zest and juice
- 5 cups ripe peaches, cut into 3/4-inch pieces (about 3 medium peaches)
- 1 tablespoon cornstarch or arrowroot
- 1/4 cup / 55g granulated sugar
- 1 1/4 cup / 150g whole wheat pastry flour or all-purpose flour
- 2 teaspoons baking powder
- 1/4 + teaspoon fine-grain sea salt
- 1/2 cup / 50g toasted walnuts or pecans, chopped
- 1 egg
- 1/2 cup buttermilk or yogurt
- 3 tablespoons butter, melted and cooled a bit, plus more for the pan.
Instructions:
- Preheat the oven to 425°F, Place the oven racks in the top third. Butter a 9×9-inch baking dish. Sprinkle with the lemon zest.
- To make the fruit base, combine the peaches, cornstarch, and sugar in a medium bowl and gently toss. Give the mixture a big squeeze of lemon juice, and gently toss again. Set aside.
- To make the cobbler topping, combine the flour, baking powder, sugar, salt, and nuts in a large bowl. In another separate bowl, whisk together the egg and buttermilk, and whisk in the butter. Fold the buttermilk mixture into the flour mixture until it’s barely combined.
- Pour the fruit into the prepared pan. Top the peaches with the buttermilk dough by dropping dollops into the pan a SCANT tablespoon each – not too big or they won’t bake through (important!). I like to thwap the pan against the counter a few times to flatten out the dumplings a bit. Push the batter around and out to the edges with your fingers if you need to. I like a lot of coverage with a few windows and cracks for the peaches to peep through and the juices to bubble up.
- Bake for 15-20 minutes or until the top is golden and cooked through completely.
- To make your cobbler extra special, add lemon zest to a buttered baking dish, and fold toasted walnuts into biscuit topping.
- Serves 8/prep time 10 mins/cook time 20 mins
