Peach Cobbler With Sugar Cookie Crust
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 8 fresh peaches, peeled, pitted and sliced into thin wedges (I have only used fresh)
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch (I used flour)
-
Topping
- 1 cup all-purpose flour (I used self-rising and omitted the baking powder)
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1⁄4 cup boiling water
-
MIX TOGETHER
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
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Reviews
-
Very yummy! Followed the recipe as stated. Topping was like a giant soft cookie. Used the full amount of cinnamon on top. As Roxygirl pointed out, it does make a brown crust, so be sure not to underbake. Only change I'd make would be to omit the nutmeg as it's not one of my favorites. Enjoyed it! Thanks for sharing the recipe!
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I made this cobbler outside of peach season so I used canned peaches and halved the sugar (a personal taste preference). We loved the combination of spices and the lemon juice (I added the juice of one lemon) in this dish. For the crumble crust, I again halved the sugar and used brown sugar, then for the sugar mixed with cinnamon, I yet again used brown sugar (just 2 tablespoons) mixed with the cinnamon. The end result: a very tasty, easy to make cobbler, which we enjoyed warm with a generous dollop of Greek yoghurt.
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.