There is a sweet biscuit topping on this sunny cobbler. It tastes much better with a scoop of ice cream on top and is much simpler than fumbling with pie dough.
Ingredients:
FOR THE FRUIT:
- Salted butter, for the baking dish
- 3 1/2 lb. fresh peaches
- 2/3 c. sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. kosher salt
- 3 Tbsp. lemon juice
- See Nutritional Information
FOR THE TOPPING:
- 1 1/4 c. all-purpose flour
- 1/3 c. sugar
- 1 tsp. baking powder
- 1/4 c. salted butter, diced
- 1/2 c. whole milk
- 1 Tbsp. coarse sugar, like sugar in the raw
Instructions:
Step No:01
Turn the oven on to 375˚. Grease a baking dish measuring 9 by 13 inches.
Step No:02
For the fruit, cut the peaches into slices and take off the pits. Transfer them into a big bowl. Mix the cornstarch, sugar, and kosher salt in a small bowl until there are no visible little lumps of cornstarch. Put aside.
Step No:03
To make the topping, combine the flour, sugar, and baking powder in a medium-sized bowl. Using a pastry blender or your fingertips, chop the butter into the flour mixture until pea-sized clumps appear. Using a fork, whisk the flour mixture until the milk is just incorporated.
Step No:04
Gently mix in the lemon juice and sugar combination after adding it to the peaches. Fill the baking dish with the peaches. Spoon little amounts of dough over the fruit’s surface using a small ice cream scoop with a trigger handle or two spoons. As it bakes, the topping will spread. Apply coarse sugar to the entire surface.
Step No:05
Bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling. If the topping becomes too dark, tent the cobbler’s top with foil. Before serving, let it sit for fifteen minutes. Serve warm with freshly whipped cream or vanilla ice cream.
See Full Recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a32498797/fresh-peach-cobbler-recipe/