Fresh Peach Cobbler Recipe by Chris Gan
Cooking Instructions 25 to 35 minutes 1 Preheat oven to 425°F (218°C). 2 Peel the peaches and add them to a 9x13” baking pan until it’s about halfway full. I used 11 peaches to get the volume I wanted. 3 Transfer the peaches to a large bowl. In a separate bowl, combine the sugar, spices, and cornstarch. Whisk to blend everything, then toss with the peaches until they’re coated. 4 Pour the peaches back into the baking pan. OPTIONAL: Bake the peaches at 425°F for 10 minutes. I did not do this because my peaches were a little soft. If you’re working with hard peaches, kickstarting the baking process may be a good idea. 5 Make the cobbler dough by whisking together the dry ingredients listed above. Cut the chilled butter into small chunks and cut it into the flour mixture until crumbly. 6 Add the boiling water to this mixture and mix until the dry ingredients are just incorporated. Do not overmix. 7 Drop large spoonfuls of dough over the peaches. The mixture will be thick. Spread it as much as possible towards the edges. 8 In a small bowl, combine the white sugar and cinnamon. Sprinkle this over the dough. (Note that I did not use the full amount because I thought that the cobbler would be sweet enough as it is. Use your judgment). 👩‍🍳 9 Bake at 425°F for about 25 minutes, or until the top is lightly browned. I placed a foil-lined cookie sheet under my baking tray just in case the cobbler boiled over. Fortunately, this did not happen during baking. 10 Let the cobbler cool slightly. It tastes great if it is served warm with a scoop of vanilla ice cream or whipped cream. Remaining cobbler will keep in the refrigerator for up to five days. 1 Preheat oven to 425°F (218°C). 1 Preheat oven to 425°F (218°C). 2 Peel the peaches and add them to a 9x13” baking pan until it’s about halfway full. I used 11 peaches to get the volume I wanted. 2 Peel the peaches and add them to a 9x13” baking pan until it’s about halfway full. I used 11 peaches to get the volume I wanted. 3 Transfer the peaches to a large bowl. In a separate bowl, combine the sugar, spices, and cornstarch. Whisk to blend everything, then toss with the peaches until they’re coated. 3 Transfer the peaches to a large bowl. In a separate bowl, combine the sugar, spices, and cornstarch. Whisk to blend everything, then toss with the peaches until they’re coated. 4 Pour the peaches back into the baking pan. OPTIONAL: Bake the peaches at 425°F for 10 minutes. I did not do this because my peaches were a little soft. If you’re working with hard peaches, kickstarting the baking process may be a good idea. 4 Pour the peaches back into the baking pan. OPTIONAL: Bake the peaches at 425°F for 10 minutes. I did not do this because my peaches were a little soft. If you’re working with hard peaches, kickstarting the baking process may be a good idea. 5 Make the cobbler dough by whisking together the dry ingredients listed above. Cut the chilled butter into small chunks and cut it into the flour mixture until crumbly. 5 Make the cobbler dough by whisking together the dry ingredients listed above. Cut the chilled butter into small chunks and cut it into the flour mixture until crumbly. 6 Add the boiling water to this mixture and mix until the dry ingredients are just incorporated. Do not overmix. 6 Add the boiling water to this mixture and mix until the dry ingredients are just incorporated. Do not overmix. 7 Drop large spoonfuls of dough over the peaches. The mixture will be thick. Spread it as much as possible towards the edges. 7 Drop large spoonfuls of dough over the peaches. The mixture will be thick. Spread it as much as possible towards the edges. 8 In a small bowl, combine the white sugar and cinnamon. Sprinkle this over the dough. (Note that I did not use the full amount because I thought that the cobbler would be sweet enough as it is. Use your judgment). 👩‍🍳 8 In a small bowl, combine the white sugar and cinnamon. Sprinkle this over the dough. (Note that I did not use the full amount because I thought that the cobbler would be sweet enough as it is. Use your judgment). 👩‍🍳 9 Bake at 425°F for about 25 minutes, or until the top is lightly browned. I placed a foil-lined cookie sheet under my baking tray just in case the cobbler boiled over. Fortunately, this did not happen during baking. 9 Bake at 425°F for about 25 minutes, or until the top is lightly browned. I placed a foil-lined cookie sheet under my baking tray just in case the cobbler boiled over. Fortunately, this did not happen during baking. 10 Let the cobbler cool slightly. It tastes great if it is served warm with a scoop of vanilla ice cream or whipped cream. Remaining cobbler will keep in the refrigerator for up to five days. 10 Let the cobbler cool slightly. It tastes great if it is served warm with a scoop of vanilla ice cream or whipped cream. Remaining cobbler will keep in the refrigerator for up to five days. 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