Happy Fiesta Friday! Last Friday was such a blast and I made SO many new friends. Thank you to Angie at The Novice Gardener for hosting, as well as Hilda at Along the Grapevine and Julianna at Foodie on Board for co-hosting.
I am just blown away by the group of talented and gracious bloggers into which I’ve been welcomed. It is heartwarming and I can’t stop smiling about it.
You know what else is heartwarming, and tummy warming, and kitchen warming? This peach cobbler I created the other day.
It was a snow day, a disappointingly snowless snow day, but a snow day nonetheless, and I cannot and will not control my baking urges on snow days—something tells me I am not alone in this. It just makes sense; it’s cold outside, why not make the house smell amazing and stay warm inside with something fresh from the oven? So, I started rooting around in the freezer and found two bags of frozen, sliced peaches. This recipe isn’t very different from most cobbler recipes I’ve seen, but I go all brown sugar here. I adore brown sugar, and the combination of vanilla, brown sugar, and peaches just makes so much sense to my taste buds.
I hope you enjoy! (Still warm, with a big scoop of vanilla ice cream on top, if you please.)
Brown Sugar Peach Cobbler
- 2 10-ounce bags frozen, sliced peaches
- 1 cup light brown sugar
- 1/4 cup all-purpose flour
- juice of 1/2 a lemon
- pinch of salt
- 2 tablespoons butter, cut into 8 small pieces
- 2 cups all purpose flour
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 egg
- 4 tablespoons butter
- 1/2 cup cream or whole milk
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
Preheat oven to 400 degrees F. Butter a 2 quart baking dish—Rectangular or oval preferably.
In a large mixing bowl, combine all filling ingredients except butter and toss to combine. Place this mixture into the buttered baking dish and dot the top with the small pieces of butter.
Next, combine the flour, brown sugar, butter, baking powder and salt in a bowl and with a fork or a pastry cutter, mix until the butter is incorporated and you have a crumbly mixture. Stir the milk or cream, egg, and vanilla in a small bowl or measuring cup and add to the dry ingredients. Stir gently with a fork until you have a wet, biscuit dough. Drop this dough in little clumps all over the top of the peaches.
If desired, sprinkle top with the cinnamon-sugar mixture.
Place in preheated oven and bake for 30-40 minutes, until top is nice and brown and the filling is bubbly.
Let sit for about 15 minutes and serve with vanilla ice cream, whipped cream, or just a generous splash of cream right over the top.