August 6, 2021
You can imagine that the sugar cookie topping makes this cobbler special. Not only do you get to enjoy the bounty of summer fruit, you get to eat cookies at the same time! Cookies are an anytime, anywhere treat, so why not on your cobbler?
It’s so nice in the summer to buy fresh stone fruit. Peaches and nectarines are my favorites. The problem is I buy so many because I know the season is so short and they don’t all get eaten before turning mushy. A cobbler is the perfect solution to use up that sweet smelling fruit sitting on your kitchen counter.
I used peaches in this recipe, but feel free to try it with a nectarines, or a combination of stone fruit and blueberries or blackberries. This cobbler is really hard to mess up. Try it once the way I describe it and then after that you will certainly feel more ambitious about creating your own fruit combinations.
One of the things I love about this recipe is that you don’t have to fuss with peeling the peaches. If you area a stickler for peeled peaches, see the note at the end of recipe for a simple solution to an onerous task.
For the Fruit
6 large peaches (about 3lbs peaches pitted and cut into slices - you can leave the skins on)
2/3 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
For the Cookie Topping
1 stick (8 tablespoons) cold butter
1 cup all-purpose flour
1 cup of granulated sugar
1 teaspoon baking powder
pinch of kosher salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Preheat the oven to 375º F. Grease a 9 x 9 inch baking pan (or 8 x 8 inch if that’s all you have) with baking spray or butter.
Prepare the Fruit
Pit and cut the peaches (see photo). I like to make sure they are on the thinner side so they are completely cooked after the baking time. If they are too thick they will not cook properly. Toss peaches with brown sugar, flour, lemon juice and salt. Put the peaches in the prepared pan.
Prepare the Topping
In a food processor (or in a large bowl with a fork), place the sugar, flour, baking powder, and salt in the bowl and pulse a few times to mix thoroughly. With a knife, cut up the butter into 1/4 inch pieces. Add the butter and process until dough is just combined - I used 12 pulses. If you are not using a food processor, use your hands to mix in the butter. In either case, when you are done you should still see bits of butter of various sizes. Place dough in a large bowl. Add in the eggs and vanilla and stir with a spoon until dough comes together.
Drop the dough onto the peaches, one heaping tablespoon at a time, spacing the mounds out as evenly as you can. The gaps in between the dough help vent steam as it bakes.
Bake 35-40 minutes until the dough starts to brown and the peaches are tender and bubbling.
Serve hot, warm, or at room temperature. This cobbler is best the day you make it. Serve plain or with a scoop of vanilla ice cream, or a dollop of whipped cream. Refrigerate any leftovers - but there won’t be any!
Note: If you want to peel the peaches here’s a quick trick. Cut a small “x” in the bottom of each peach and then dip peaches in a pot of boiling water for 30 seconds. The skins will peel right off!