Good news for anyone who doesn’t think they have time to make this summer peach cobbler today. If I can go to a Scottish Festival and a Shawn Mendes concert on Saturday, spend Sunday college shopping with my sister, AND still have time to make this, so can you. So let’s unpack this. Peaches. Don’t even need to be peeled, just sliced, slathered in batter, and baked until the top is shiny and crisp. Delicious and wonderful and purely peachy. Have I convinced you yet?
This weekend, as mentioned above, I went to a Shawn Mendes concert with two of my sisters. Full disclosure, I bought these tickets last March, and anticipated being just a chaperone. BUT. Oh boy did I have a blast! Don’t you love when that happens? Aside from being in the literal last row of the Barclay’s Center, we were dancing and yelling and oh man that boy is cute.
Buuut, since that was my Saturday, and my Sunday was full of errands, I didn’t even think I would have time to make a post this week. Then, all I could think about were peaches because it’s the end of summer and there’s no better time to have a mind completely occupied by peaches am I right? Then, this recipe came along, and it was fate! I tinkered with some proportions, but I had never tried a recipe where the top is flooded with hot water before baking, and I’m intrigued! Combine that shiny top with the jammy peaches and you’ve got the perfect summer peach cobbler.
Before we get started, here are 5 things to be happy about today:
ONE. Switching from your summer wardrobe to your fall wardrobe.
TWO. The first pumpkin-flavored treat of the season. (PSL’s I see you!)
THREE. British Cadbury candies.
FOUR. Sneakers with ankle socks.
FIVE. A pair of fuzzy slippers to put on when you come home from a long day.
- 8 peaches; cut into 8 wedges each
- Juice + zest of ½ a lemon
- 1 stick butter; softened
- 1½ cups white sugar
- 1 Tbsp brown sugar
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup whole milk
- 1 tsp vanilla extract
- ½ cup hot water
- Preheat the oven to 350°F. Line a baking sheet with foil, which will catch the drips from the cobbler. Place the sliced peaches into a 9"x13" baking dish, then add the lemon zest and juice on top.
- In the bowl of a stand mixer, beat together the butter, 1 cup of the white sugar, and the brown sugar, until fluffy. Add the flour and baking powder until the mixture is evenly sandy. Turn the mixer to low and slowly add in the milk and the vanilla, mixing for an extra 2 minutes until the batter is light.
- Drop dollops of the batter evenly over the top of the peaches in the dish and, using an offset spatula, smooth the batter out so that the peaches are barely visible and the batter is no more than ½ inch thick in any place.
- Sprinkle the remaining white sugar over the batter evenly, then drizzle the hot water on top. Bake for 60 to 70 minutes, until the top is crackled and golden.
- Allow to sit for 30 minutes so that the filling can thicken, then serve warm. YUM!