I’m a little late….peach season is winding down. But you still have time to make that cobbler! Actually that’s all the more reason you should make it. I’ve made three peach cobbler/crisps this month…I cannot get enough of them. Peach cobbler is one of my favorite things, I’m really enjoying the season. I also froze a bunch of peaches this year too. I’ve never done that before, but this year, because of moving, I didn’t freeze strawberries…so I thought I’d make up for it with peaches! I just peeled them, cut them up, added some fruit fresh and threw them in freezer bags. I plan to use them for cobblers, pies and smoothies throughout the winter.
This cobbler is really great. I got the recipe from a friend a couple years ago and it has gone straight to the top of my cobbler recipes – yes, I have a TON. Plus it’s really easy, which is always a plus. I’ve adapted it a little bit, because I can’t leave any recipe alone. This recipe isn’t exactly a regular cobbler, it’s not a dough, more along the lines of a crisp, but no oatmeal. Trust me, it’s lovely 🙂
Peel and cut up several peaches, enough to fill a 9×13 pan. Stir in sugar and cornstarch. Aren’t these peaches gorgeous?
Then mix together the crumb topping ingredients, flour, salt, sugars, egg, and cinnamon. It will look something like this
If you are using pecans, stir them in and then sprinkle topping over the peaches. The pecans add a wonderful flavor and they become caramelized with the sugar. Drizzle melted butter over the top.
Bake until topping is brown and the peaches are bubbling.
6-8 peaches, peeled and cut into pieces
Add to peaches:
2 tablespoons cornstarch
scant 1/4 cup sugar
1 1/2 cups flour
3/4 teaspoon salt
1 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4-1/2 cup chopped pecans, optional
1 stick, plus 2 tablespoons butter, melted
Lay peaches in a greased 9×13 pan. Sprinkle on cornstarch and sugar, stir until mixed together. Combine dry topping ingredients, then stir in the egg. Stir in pecans if using. Sprinkle over peaches. Drizzle melted butter over topping. Bake at 400 for 30-35 minutes. Serve warm with ice cream! Or cold for breakfast 🙂 The cobbler keeps best in the refrigerator.