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- 1
Prepare the Peaches
If your peaches are ripe, blanch them to peel: bring a large pot of water to a boil, add the peaches a few at a time, and let them boil for 30 to 45 seconds. Remove and, once cool enough to handle, slip the skins off with your fingers. For firmer peaches, a vegetable peeler works just fine. Slice all the peaches — you should end up with about 9 cups.
- 2
Mix the Peach Filling
Pour the sliced peaches into an ungreased 9x13-inch casserole dish. Sprinkle on 1 1/2 cups granulated sugar, 1/3 cup flour, the cinnamon, cardamom, and 1/4 teaspoon salt. Gently stir everything together, taking care not to bruise the fruit. Set aside while you make the topping.
- 3
Make the Cobbler Topping
Preheat your oven to 375°F. In a large bowl, whisk together 2 1/2 cups flour, 1 1/2 cups sugar, 1 teaspoon salt, and the baking powder. In a small bowl, whisk the egg and buttermilk together. Pour the wet mixture into the flour bowl and use a pastry cutter — or a spoon with a chopping motion — to cut it in until you get a shaggy, rough dough. Dry spots are fine; do not overmix.
- 4
Assemble and Bake
Spoon the shaggy dough over the peaches and spread it around as evenly as you can. Scatter the cold butter chunks across the top, then sprinkle on a tablespoon or two of extra sugar. Bake at 375°F for 45 to 55 minutes, until the top is light golden brown all over and the filling is bubbling up around the edges. For extra crunch, switch on the broiler for 1 to 3 minutes at the end — keep a close eye on it.
- 5
Rest and Serve
Let the cobbler rest for at least 15 minutes before serving — this gives the juices a chance to thicken up. Serve warm with a big scoop of vanilla ice cream. Store leftovers covered on the counter for up to 2 days.
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Homemade Peach Cobbler
Created by: HomeCooking
Ingredients
- 5 lb fresh peaches, peeled and sliced
- 1 1/2 cup granulated sugar, for the filling
- 1/3 cup all-purpose flour, for the filling
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt, for the filling
- 2 1/2 cup all-purpose flour, for the topping
- 1 1/2 cup granulated sugar, for the topping
- 1 tsp kosher salt, for the topping
- 1 tsp baking powder
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup cold butter, cut into chunks
Instructions
- Prepare the PeachesIf your peaches are ripe, blanch them to peel: bring a large pot of water to a boil, add the peaches a few at a time, and let them boil for 30 to 45 seconds. Remove and, once cool enough to handle, slip the skins off with your fingers. For firmer peaches, a vegetable peeler works just fine. Slice all the peaches — you should end up with about 9 cups.
- Mix the Peach FillingPour the sliced peaches into an ungreased 9x13-inch casserole dish. Sprinkle on 1 1/2 cups granulated sugar, 1/3 cup flour, the cinnamon, cardamom, and 1/4 teaspoon salt. Gently stir everything together, taking care not to bruise the fruit. Set aside while you make the topping.
- Make the Cobbler ToppingPreheat your oven to 375°F. In a large bowl, whisk together 2 1/2 cups flour, 1 1/2 cups sugar, 1 teaspoon salt, and the baking powder. In a small bowl, whisk the egg and buttermilk together. Pour the wet mixture into the flour bowl and use a pastry cutter — or a spoon with a chopping motion — to cut it in until you get a shaggy, rough dough. Dry spots are fine; do not overmix.
- Assemble and BakeSpoon the shaggy dough over the peaches and spread it around as evenly as you can. Scatter the cold butter chunks across the top, then sprinkle on a tablespoon or two of extra sugar. Bake at 375°F for 45 to 55 minutes, until the top is light golden brown all over and the filling is bubbling up around the edges. For extra crunch, switch on the broiler for 1 to 3 minutes at the end — keep a close eye on it.
- Rest and ServeLet the cobbler rest for at least 15 minutes before serving — this gives the juices a chance to thicken up. Serve warm with a big scoop of vanilla ice cream. Store leftovers covered on the counter for up to 2 days.