Peach Cobbler
To make your peach cobbler extra special add lemon zest to your buttered baking dish, then fold toasted walnuts into the biscuit-like topping. Both are easy wins boosting flavor and dimension. Peak summer fruit classic!
Ingredients
Instructions
Preheat oven to 425°F, racks in the top third. Butter a 9x9-inch baking dish. Sprinkle with the lemon zest.
To make the fruit base, combine the peaches, cornstarch and sugar in a medium bowl and gently toss. Give the mixture a big squeeze of lemon juice, and gently toss again. Set aside.
To make the cobbler topping, combine the flour, baking powder, sugar, salt, and nuts in a large bowl. In another separate bowl whisk together the egg and buttermilk, whisk in the butter. Fold the buttermilk mixture into the flour mixture until it’s barely combined.
Pour the fruit into the prepared pan. Top the peaches with the buttermilk dough by dropping dollops into the pan a SCANT tablespoon each - not too big or they won’t bake through (important!). I like to thwap the pan against the counter a few times to flatten out the dumplings a bit. Push the batter around and out to the edges with your fingers if you need to. I like a lot of coverage with a few windows and cracks for the peaches to peep through and the juices to bubble up.
Bake for 15-20 minutes or until the top is golden and cooked through completely.
Nutrition
- Calories
- 272 kcal
- Carbohydrate Content
- 42 g
- Protein Content
- 6 g
- Fat Content
- 11 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 33 mg
- Sodium Content
- 72 mg
- Fiber Content
- 4 g
- Sugar Content
- 24 g
- Unsaturated Fat Content
- 6 g
- Serving Size
- 1 serving
