Fresh Peach Cobbler with Cinnamon and Vanilla Bean Ice Cream

Nothing says summer like peach cobbler made from fresh peaches, warm from the oven and served with vanilla bean ice cream!  I make this cobbler many times each summer when peaches are in season – it is so simple to make and the results are delicious.

Fresh Peach Cobbler with Cinnamon

Serves 6

Hands-on Preparation Time: 20 minutes

Baking Time: 20 – 25 minutes at 400 degrees F

Ingredients for Filling

• 4 cups of fresh peaches, sliced (about 5 large peaches)
• 1/3 cups of sugar
• 1 T. cornstarch
• 1/4 water

Ingredients for Biscuit Topping

• 1 cup of all-purpose flour
• 1/4 cup sugar
• 1 t. baking powder
• 1/2 t. ground cinnamon
• 3 T. cold butter
• 1 egg, beaten
• 3 T. milk
• 3 T. turbinado or white sugar, for sprinkling

Preparation

Cobbler can be made in an 8″x8″x2″ glass pan or a shallow glass dish of the same size, such as a pie dish.

Start by making the filling.  In a saucepan, combine the sugar, cornstarch peaches and water.  Stir and cook until thickened and bubbly.  Keep the filling warm while preparing the topping.

For the topping, mix the flour, sugar, baking powder and cinnamon in a bowl and whisk.  Cut the butter into small cubes  and add on top of the dry mixture.  Using a pastry cutter, cut the butter into the dry mixture until the butter is incorporated and resembles crumbs.  Mix the egg and milk together in a cup and add to the flour mixture.  Stir until the dough is just moist.

Transfer the peaches to the baking dish.  Spoon the topping in six mounds atop the hot filling.  Sprinkle with turbinado or white sugar.  Bake in a 400 degree oven for 20 – 25 minutes until a toothpick inserted into the topping comes out clean.  Serve warm with vanilla bean ice cream.

Bon appetit!