Peach Cobbler

recipe by Vegetable Matter

Peach Cobbler



6            cups        peaches, sliced
3            Tbs          unbleached A.P. flour
1/3         cup          sugar
1/8         tsp           cinnamon
                             pinch of salt


1 1/2            cup        unbleached A.P. flour
1/4               tsp         salt
1                  Tbs        baking powder
2                  Tbs        sugar (plus more to sprinkle on top)
4                  Tbs        unsalted butter, cubed and kept cold
1                  cup        heavy cream
                                 sugar for sprinkling                        

  1. Preheat oven to 350 for convection oven, or 375 for regular oven.  
  2. Combine all the filling ingredients, mix well, and put into 8" pyrex baking dish.  Or, use individual ramekins to make individual cobblers (these are perfect for dinner parties if you're so inclined).
  3. Make topping.  First, combine all dry ingredients.  Then cut in the butter to resemble coarse meal using your fingers or a fork.
  4. Add cream and mix until uniformly moist.  Spoon out on top of filling.  It should be plopped on in clumps.  You don't want a perfectly smooth topping.  Sprinkle the biscuit generously with granulated sugar.
  5. Bake in oven until top is golden brown, about 40 minutes.  If you used a glass pyrex, you will also see the fruit bubbling.  
  6. Serve warm topped with clotted cream, whipped cream or ice cream.
  7. Leftovers refrigerate and re-heat well.