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Recipe

Peach-Vanilla Cobbler

Article Image
photo: Scott Phillips

Servings: 8 to 10

The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.

Ingredients

For the topping

  • 11 oz. (2-1/3 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup heavy cream

For the filling

  • 1/2 cup granulated sugar; more to taste
  • 1 Tbs. cornstarch; more as needed
  • 4 lb. peaches, pitted and cut into 1/4-inch-thick slices
  • 1 tsp. pure vanilla extract

For assembly and baking

  • 1 Tbs. unsalted butter, at room temperature

Nutritional Information

      Nutritional Sample Size based on 10 servings
      Calories (kcal) : 400
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 45
      Sodium (mg): 180
      Carbohydrates (g): 61
      Fiber (g): 3
      Sugar (g): 35
      Protein (g): 5

Preparation

Make the topping

  • In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt to combine, 15 to 30 seconds.
  • Add the butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more. Transfer to a medium bowl.
  • Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into a dough, being careful not to overmix (the mixture will form large streusel-like crumbs).
  • Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit crumb topping can be made up to 1 day ahead; keep covered in the refrigerator.)

Make the filling

  • In a small bowl, combine the sugar and cornstarch (if your fruit is especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the peaches with the sugar mixture. Add the vanilla, and toss well to combine.

Assemble and bake the cobbler

  • Position a rack in the center of the oven and heat to 400°F.
  • Butter a shallow 3-quart baking dish (or individual dishes; see tip). Pour the fruit into the prepared dish. Crumble the dough over the fruit in an even layer.
  • Transfer the cobbler to the oven, and bake until the topping is evenly golden and the fruit filling is bubbly in the center of the dish, 30 to 35 minutes. Rotate the cobbler halfway through baking time for even browning. If browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving warm.

Tip

Individual-size cobblers are a great option. Here’s how to make them:

Cut the peaches into 1/2- to 3/4-inch dice, rather than slicing.

Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.

Crumble the topping over each dish, dividing evenly.

Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.

Reviews

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Reviews

  • joyfullady | 06/12/2017

    I used ripe Georgia peaches and this was superb.

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