Baking with Whiskey

Recipes and ramblings.

Peach Cobbler

Our fruit trees are overflowing. Especially the peach tree.
Like, to the point where I can’t even bake enough things to keep up with the amount of fruit we have.


That’s half.
And all this fruit is from one peach tree.
The family consensus for the first fruit dessert was a classic peach cobbler. Served warm with vanilla ice cream, of course.


Makes one 8″x8″ cobbler.

  • 6 cups peach segments
  • ¼ cup sugar
  • zest of 1 orange
  • 1 tbsp. butter
  • 2¼ cups AP flour
  • 1 tbsp. baking powder
  • heavy pinch of salt
  • ½ cup butter, cold and cubed
  • scant ½ cup milk
  • 1 egg, beaten
  • 2 tbsp. sugar

To peel peaches: bring a large pot of water to a boil. Drop several peaches into the boiling water and let boil for 45-60 seconds. Using a slotted spoon, fish peaches out of boiling water and drop into a large bowl of ice water. Let the peaches sit in the ice water for several minutes. The skin on the peaches should peel off very easily.

Preheat oven to 425℉.
Peel all the peaches, then cut into segments and remove pits. Mix peach segments with the orange zest and ¼ cup sugar. Use the 1 tbsp. of butter to completely butter the bottom and sides of an 8″x8″ baking dish. Pour peaches into the butter baking dish.
Sift together the flour, baking powder, and salt. Cut in the cubed butter and massage butter into dough until dough resembles coarse crumbs. Add the milk and beaten egg and fold gently to combine. Drop chunks of dough on top of peaches. Sprinkle dough with the 2 tbsp. sugar. Bake cobbler until dough is golden brown and peaches are bubbling, about 25-30 minutes.



One comment on “Peach Cobbler

  1. LFFL
    July 6, 2013

    The peaches looks marvelous! I love a good cobbler.

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This entry was posted on July 6, 2013 by in Recipes and tagged , , , , , , , , , .

I'm Brit Wolfe and I really love food.
Bon appetit!

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