Peach Cobbler

Peach Cobbler

Summer is slipping away and I'm indulging in all these beautiful fruits and vegetables that shine at the end of the season. Peaches are still available at the farmers market but I'm sure the season is drawing to an end. I love a good cobbler right out of the oven. Warm biscuits and melting vanilla ice cream and the huge smiles on my boys faces while they're eating.  

The school year has started and that means the entire family shifts into another gear, the summer felt as if we were in neutral and we could spend the days coasting along. I wish we could coast along a bit into fall. I enjoy the changing of the seasons although the transition from summer to fall tugs at my heart strings. It also means my boys are getting bigger, starting a new grade level, growing more independent, forming meaningful lives on their own. All very good things any mother would want, I'm just learning to meet their needs in different ways now. A growth period for all of us I guess. 

I would like to think of this cobbler as an extension of summer, where the days were spent at the swimming pool, river, picking berries or possibly in a peach orchard. Those are the days I'll recall when I'm racing from one soccer practice to another, coaxing someone to start their homework or when I'm getting up earlier to make their school lunches. 

What an incredibly easy bake this is, its so rustic you don't even need to peel the skin off the peaches. Celebrate the end of summer with a yummy peach cobbler, fall will be here before you know it and we'll be moving on to apple crisps! 




Peach Cobbler

Adapted from Martha Stewart


10 ripe peaches, pitted and sliced

1/4 cup cornstarch

2 Tablespoons dark brown sugar

3/4 teaspoon ground cinnamon

2 cups all purpose flour

1/4 cup plus 2 Tablespoons granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

6 Tablespoons cold unsalted butter, cut into small pieces

1 large egg

2/3 cup heavy cream

Vanilla ice cream, or whipped cream for serving


Preheat oven to 375 degrees. Place peaches, cornstarch, dark brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2 by 11 1/2 inch baking dish or a 12 inch cast iron skillet. 

In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives or a pastry blender, cut in butter until mixture resembles coarse meal. 

Whisk together egg and cream in a liquid measuring cup. Slowly add this mixture to dry ingredients ; mix with a fork until dough just comes together. Turn dough out on to a lightly floured surface, and roughly shape into a 12 inch log. Using a bench scraper, cut log into twelve equal portions.

Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons of sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly. Serve with vanilla ice-cream or whipped cream.