I feel like I have a lot of updates on our family that I should be sharing (El Guapo turning one and learning to walk among them), but instead I’m going to take a minute to share the best peach cobbler recipe I have ever tried. And I’ve tried some.
My dad and I share a deep and abiding love of peaches, and when peach season hits, we both crave a good peach cobbler. Unfortunately, we didn’t have a recipe that quite did it for us. The yellow-cake-mix variety is just sad, but anything we tried with a more biscuity topping tasted bland and floury, and sometimes dry. So when I was in high school, we did a peach cobbler bake-off. We tried several different recipes, but none of them was quite right. Ultimately we gave up.
A few years later, I married my husband. One night, either early in our marriage or while we were still engaged, we had some peaches and decided to make cobbler. I told him I didn’t have a good recipe, and he pulled out his mom’s.
Oh. My. Word. This recipe is like the Platonic ideal of peach cobblers. It’s a bit more work than the other ones I’d tried, but it’s worth it.
For the peaches:
4 tsp. corn starch
4–6 Tbsp. brown sugar (depending on the sweetness of your peaches)
1/2 c. cold water
3 c. sliced peaches
2 Tbsp. butter
2 tsp. lemon juice
In a medium saucepan, mix corn starch, brown sugar, and water. Add peaches. Cook and stir over medium heat until bubbly and thickened. Remove from heat, and add butter and lemon juice. Pour into casserole dish (ours is 9″ x 7″).
For the topping:
2/3 c. flour
1/4 c. sugar
1 tsp. baking powder
1/8 tsp. salt
3 Tbsp. butter, softened
1/4 c. milk
Sift together flour, sugar, baking powder, and salt. Cut in butter. Stir in milk until it forms a sticky dough. Don’t worry too much if not every bit of butter is completely incorporated; as it bakes, the butter will melt and integrate better with the rest.
Drop the topping by spoonfuls over the peaches as evenly as possible. Bake at 400 degrees for 25 minutes. Eat with vanilla ice cream if you’re not counting calories.