Fresh Peach Cobbler Recipe: 3 Tips for Making Peach Cobbler

For the filling:

• 4–5 ripe peaches, pitted and sliced
• ½ cup sugar
• Zest and juice from 1 large lemon
• Pinch of ground cinnamon (optional)
• 1 tablespoon cornstarch

For the topping:

• 1 cup all-purpose flour
• ½ cup cornmeal
• 2 tablespoons sugar
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 4 tablespoons unsalted butter, cold, cut into small pieces
• ½ cup buttermilk, plus 2 tablespoons
• 1 egg
• ½ teaspoon vanilla extract
• Demerara sugar, for sprinkling
• Vanilla ice cream or whipped cream, to serve (optional)

1. 1

   Preheat the oven to 380 degrees Fahrenheit.

2. 2

   Combine the peaches, sugar, lemon zest, lemon juice, cinnamon, and cornstarch in a medium bowl.

3. 3

   Stir to incorporate, and set the fruit mixture aside.

4. 4

   In a large bowl, combine the dry ingredients.

5. 5

   Whisk together the flour, cornmeal, sugar, baking powder, and salt.

6. 6

   Add the cubed butter, and work it into the flour mixture with your hands until it resembles coarse bread crumbs.

7. 7

   Whisk a ½ cup of buttermilk, egg, and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with your hands or a rubber spatula, just until combined.

8. 8

   Transfer the peach filling to a large baking dish.

9. 9

   Use your hands to tear off a ½ cup of pieces of cobbler topping, and place it over the surface.

10. 10

    Brush the dough with the remaining tablespoons of buttermilk, and then sprinkle with Demerara sugar.

11. 11

    Bake until the tops are golden brown and crispy and juices are thick and bubbling, about 45 minutes.

12. 12

    Remove the pan from the oven.

13. 13

    Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or whipped cream.

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