Southern Peach Cobbler
Every summer, nature blesses us with vibrant, juicy, delicious peaches. Texas has seen more than a few droughts and late freezes, but home grown or not, peach season is one I look forward to every year.
Cobbler is one of those southern desserts that stays with you from childhood, and, let me tell ya, this Southern Peach Cobbler will wow peach enthusiasts.
Crust Elements
1/2 C Butter, softened
1/4 C Butter, melted
1 C Organic Cane Sugar
1 Tsp. Madagascar Bourbon or Mexican Vanilla Extract
1 T Amaretto Liqueur
1-1/2 C Organic All-Purpose Flour
1-1/2 Tsp. Baking Powder
1/4 Tsp. Sea Salt
1/4 C Baker's Sugar
Ice Cream or Bourbon-Spiked Whipped Cream
Filling Elements
6 Lb. Fresh Peaches; seeded, peeled, sliced
1 C Organic Cane Sugar
Directions
Preheat oven to 350° Fahrenheit.
Grease the bottom and sides of a 9x13 baking dish with butter; coat well.
Add sliced peaches to baking dish, sprinkle with one cup of sugar and mix with a spatula until peaches are coated with sugar.
NOTE: A step-by-step blog post can be found here to help you assemble this recipe!
In a small mixing bowl, add softened butter, sugar, vanilla extract, amaretto liqueur, flour, baking powder and sea salt.
Using a hand mixer on low speed, mix until you achieve a cornmeal-like consistency; add melted butter and mix until you achieve a cookie-dough-like consistency.
Using a springform scoop, scoop balls of dough over the top of the peaches and spread with a spatula and/or your fingers until each ball is flat; they don't have to be pretty.
Bake for 35 minutes until golden and bubbly around the edges; center will likely look a bit underdone thus far.
Sprinkle the top with Baker's Sugar and turn the oven to broil (475° is high enough); bake for additional 10 minutes.
Let cool for at least one hour to allow the juices to thicken, trust me on this one, and serve warm with ice cream or whipped cream!