Use fresh or frozen peaches for this easy homespun dessert. Serve the cobbler warm with a scoop of vanilla ice cream and a drizzle of maple syrup. If using frozen peaches, thaw first so the filling and the topping bake at same rate.
3 tbsp. butter, room temperature, for greasing pan and filling
7 cups sliced peaches, unpeeled (fresh or frozen)
3 tbsp. brown sugar
Juice of 1/2 lime
1 ounce amaretto (optional)
1 tsp. vanilla
1/2 tsp. cinnamon, or to taste
3/4 cup flour
2 tsp baking powder
1 tsp. lime zest
1/4 tsp. salt
3 tbsp. sugar
1/4 cup cold butter, cut in cubes
1/2 cup half and half cream
1 to 2 tbsp. brown sugar, for sprinkling on top of cobbler
Vanilla ice cream, for serving
Maple syrup, for serving
Preheat oven to 375 degrees F.
Grease 9-inch x 13-inch baking dish with 1 tbsp. butter.
Add peaches, brown sugar, lime juice, amaretto, vanilla, cinnamon and 2 tbsp. butter (cut into small pieces) to large bowl. Toss to combine. Transfer fruit mixture to buttered baking dish. Set aside and make cobbler topping.
To make cobbler topping: Add flour, baking powder, sugar, lime zest and salt to a large bowl. Stir with a whisk to thoroughly combine the dry ingredients. Cut in butter with your fingertips or pastry blender. Work quickly and thoroughly until butter is incorporated into flour. The mixture will look like coarse crumbs. It’s okay if the crumbs are not the same size. Try not to overwork the mixture as the butter will melt and the texture of the topping won’t be as fluffy. Add cream to flour mixture. Stir just to combine. Again, don’t over mix.
Add large spoonfuls of batter randomly onto top of fruit mixture to create a “cobblestone” finish. Sprinkle with brown sugar.
Bake cobbler until peaches are soft and tender, fruit mixture bubbles, and topping is golden brown, about 35 to 40 minutes, depending on ripeness of peaches.
Serve cobbler warm with ice cream. Drizzle with a maple syrup, desired.
Yield: 6 servings.