• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, D
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Pastry:

  3. 2 cups all purpose flour

  4. 2 tbsp. sugar

  5. 2 tsp. baking powder

  6. 1/2 tsp. baking soda

  7. 1/4 tsp. salt

  8. 7 tbsp. cold butter, diced

  9. 3/4 cup buttermilk

  10. 2 tbsp. heavy whipping cream

  11. Filling:

  12. 4 to 5 pounds ripe peaches, peeled, pitted and cut into 1/2 inch thick slices

  13. 1/4 cup brown sugar

  14. 3 tbsp. sugar

  15. 3 tbsp. cornstarch

  16. 1/4 tsp. ground cinnamon

  17. 1 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For the Pastry:

  2. Blend together the flour, sugar, baking powder, baking soda and salt in a food processor. Add the butter and pulse until coarse crumbs form. Add the buttermilk and process just until the dough comes together. Gather up the dough then flatten to a disc. Wrap the dough tightly and refrigerate 30 minutes.

  3. For the Filling:

  4. Preheat the oven to 375 degrees. Butter the inside of an 8x11 inch baking dish. Toss together the peach slices, both sugars, cornstarch, cinnamon and vanilla in a large bowl. Spread the peach mixture in the prepared dish and cover tightly with foil. Set the dish on a sheet pan and bake 20 minutes. Roll out the prepared pastry to 3/4 inch thick. Place the pastry over the top of the filling, gently tucking in the edges. Continue baking the cobbler about 30 minutes until the filling is hot and bubbly and the pastry is golden. Transfer the cobbler to a rack and cool slightly before serving. Serve the cobbler warm or at room temperature.


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