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
peaches, cut into thin wedges
fresh lemon juice (more if your peaches are especially sweet)
A pinch or two of kosher salt, as desired
Freshly grated nutmeg to taste
The zest of one lemon (the one you used for the filling)
unsalted butter, cut into pieces
In This Recipe
Preheat oven to 425°F.
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.
Using your fingertips, rub lemon zest into sugar until fragrant and well mixed.
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.
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.
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.