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Prep time
20 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
Growing up in Georgia, I always asked my mom for a birthday peach cobbler instead of cake. Hers was based on a 1999 Gourmet recipe with the addition of vanilla and, usually, a good bit more lemon juice to account for the peaches’ sweetness. I use the same formula, but work lemon zest into the topping for a summery scent and add a bit of fresh nutmeg to the filling. The most important thing about the recipe is not to fuss over it! It’s quick, simple, and always delicious, no matter how it turns out. —sparmer
Ingredients
- Peach filling
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6
peaches, cut into thin wedges
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1/4 cup
granulated sugar
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1 tablespoon
fresh lemon juice (more if your peaches are especially sweet)
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1/2 teaspoon
vanilla extract
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1 teaspoon
cornstarch
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A pinch or two of kosher salt, as desired
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Freshly grated nutmeg to taste
- Lemon topping
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1 cup
all-purpose flour
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1/2 cup
granulated sugar
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The zest of one lemon (the one you used for the filling)
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1 teaspoon
baking powder
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1/2 teaspoon
kosher salt
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6 tablespoons
unsalted butter, cut into pieces
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1/4 cup
boiling water
Directions
- Peach filling
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Preheat oven to 425°F.
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Mix peaches, sugar, lemon juice, vanilla extract, salt, nutmeg, and cornstarch in a 2-quart nonreactive baking dish and bake in middle of oven 10 minutes.
- Lemon topping
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Using your fingertips, rub lemon zest into sugar until fragrant and well mixed.
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Stir together flour, baking powder, salt, and the lemon-sugar mixture. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
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Remove peaches from oven and spoon dollops of topping over them. Bake in middle of oven until topping is golden and nicely browned in spots, about 25 minutes. The topping will spread as it bakes.
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The cobbler is best served warm and is great with a scoop of vanilla ice cream. It will keep in the fridge for about a week.
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