The sweet peaches and crumbly topping beautifully combine to create a luscious cobbler that’s bound to please. The recipe works well with most other stone fruits, especially when they’re in season, ripe, and ready to eat.
STEP ONE – Preparations
- Preheat the oven to 375°F.
- Lightly spray a 9-inch glass pie dish with canola spray.
- Get out a small glass measuring cup, a medium bowl, and a stand mixer.
- Set up a cooling rack.
STEP TWO – Make the Filling
6 fresh peeled and sliced peaches
2 tablespoons fresh lemon juice
¼ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
- In the pie dish, toss the peaches with the lemon juice and sugar.
- Sprinkle with the cinnamon and nutmeg.
STEP THREE – Make the Topping
⅓ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
4 tablespoons unsalted butter
½ teaspoon vanilla extract
- In the small glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
- In the medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into small pieces and use your fingers to incorporate into the dry ingredients until the texture resembles coarse crumbs.
- Add the soured milk and vanilla and stir to incorporate without overmixing.
STEP FOUR – Bake the Cobbler
- Distribute the topping over the filling.
- Sprinkle with cinnamon sugar.
- Bake for 40-45 minutes until browned and bubbly.
- Cool the cobbler on the cooling rack for 10 minutes.
STEP FIVE – Make the Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
- In the stand mixer, whip the cream on high speed for 1 minute until stiff peaks form.
- Add the sugar and whip until combined.
- Top the cobbler with a dollop of whipped cream.
Recommended Serving Size: 1 slice (⅙ of cobbler) with 2 tablespoons whipped cream
Exchanges: 2 starch, 1 fruit, 1 fat