Cobblers are complex things… not really. But people are and so is how they prefer their cobbler topped. I know many a people who like a traditional biscuit like topping, and that’s up to you. You have choices. I like mine sweet, even with sweet peaches. What can I say? I like desserts to taste like a treat. Peaches (and stone fruits in general) scream “Summer Time!” This recipe is versatile so if you want to get crazy and change it up, do it!
As organic as possible:
4 pounds sliced unpeeled peaches (approx 10-12 peaches)
**you can use canned but let drain well in a strainer
3 Tbsp brown sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cup flour
1 1/2 cup sugar
1/2 tsp salt
10 Tbsp cold butter (1 stick plus 2 Tbsp) cut into pieces
Vanilla infused whipped cream (optional):
8 oz heavy whipping cream
3 Tbsp powdered sugar
1 tsp vanilla
Preheat oven to 425 degrees. Place sliced peaches in a bowl and top with brown sugar, 2 Tbsp flour, cinnamon and 1/4 tsp of salt. Toss until all is coated and set aside. In a mixing bowl place flour, sugar, and salt. Stir. Add the butter. Using a pastry blender (or two knives) cut the butter into the dry ingredients until it resembles course crumbs. Put the peaches in a 13 x 9 baking dish and top evenly with crumble mixture. Bake for 20-25 minutes, until topping is browned and crisp. YUM! But wait!
You can eat it just like this… and it is highly enjoyable (after it cools slightly, if you like having taste buds). But it goes really well topped with vanilla ice cream OR vanilla infused whipped cream; which I recommend. So, if you’d like, using the whisk attachment on a standing electric mixer (or a whisk and your muscular arm), whisk the heavy cream for about 30 seconds and add the powdered sugar. Whisk a little more and you should notice it getting firmer, add the vanilla. Whisk until you get soft peaks. Put a little dollop on top of the warm peach cobbler and serve right away. It will start to melt, and turn into a lovely peaches and cream-peach cobbler combination, swoon.