Description

Classic, easy, and delicious old fashioned peach cobbler made with fresh peaches and a brown sugar pecan topping.

Ingredients

Scale

For the Peaches

6-8 Fresh Peaches
2 tsp Pure Vanilla Extract
1/2 C (100g) Dark Brown Sugar
1 tsp Cinnamon
1 TBSP Cornstarch

For the Brown Sugar Pecan Topping

1 1/4 C (150g) All Purpose Flour
1 1/2 tsp Baking Powder
1/2 C Candied Pecans, finely chopped *plus extra for topping
1/2 C (50g) Dark Brown Sugar
1/2 C (113g) Cold Salted Butter
1/2 C (120g) Heavy Cream *plus extra to brush on top
2-4 TBSP Raw (Turbinado) Sugar for topping
Ice Cream for Serving

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Instructions

For the Peaches

Remove the pit from the peaches, then slice each peach into 8 wedges.
Toss peaches with vanilla, brown sugar, cinnamon, and cornstarch.
Pour into cast iron skillet and cook over medium heat until the sugar dissolves and the peaches soften slightly – between 6-10 minutes depending on the ripeness of your peaches. *see notes
Remove from heat and set aside to cool slightly.

For the topping.

Preheat the oven to 350.
Dice the butter into small cubes, then place in the freezer so it stays super cold.
In a mixing bowl, add the flour, chopped pecans, dark brown sugar, baking powder, and salt. Mix to combine.
Add in the cold cuber butter and toss to coat, then use your fingers to press the butter into the flour mixture until it becomes crumbly.
Mix in 1/2 C of heavy cream until combined and similar in texture to sugar cookie dough.
Take small handfuls of the topping into your hands and flatten it slightly, then place all over the top of the peaches, leaving some peaches peeking through.
Add a few pecans to the top, then brush the topping with cream and sprinkle with the raw sugar.
Bake at 350 for 23-25 minutes or until the topping is golden brown and the edges are bubbling.
Remove from oven, cool for 25-30 minutes, then serve with ice cream.

Notes

*Any recipe using fresh peaches requires using a bit of your own judgement to decide how much to cook the peaches. Some peaches will be more firm, some more ripe and juicy. For this recipe we want to cook the peaches down just slightly before adding the topping and placing in the oven. If your peaches are ripe and starting to soften a bit, just cook them for 6-7 minutes or until the sugar has fully dissolved. If your peaches are more firm, cook them closer to 10 minutes to help soften them.