Peach Cobbler

Lindsey Graf

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Ingredients

Peach Filling: 6-7 fresh peaches, sliced 1/4 cup sugar

Cobbler Topping: 1/2 cup salted butter, melted 1/2 cup plus 1.5 TBSP sugar 1 teaspoon vanilla 1 cup flour 1 tsp baking powder 1 large pinch of salt 2 TBSP turbinado sugar Whipped cream or vanilla ice cream for serving

Directions

Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with butter. Add peaches and sugar, and mix directly in the pan.

Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms. Crumble this mixture over the top of the peaches.

Bake for 25 minutes. Sprinkle top with turbinado sugar and return to oven for another 15 minutes.

Finish with a few minutes under the broiler until top is golden brown and slightly crunchy. Watch carefully—it'll burn quick!

Let stand 20 minutes before serving.

*If your peaches are somewhat firm/dry and the cobbler isn't getting bubbly after the first 25 minutes in the oven, pour two TBSP butter over the top of the peaches to encourage the peaches to release more juice during the remaining bake time.