Peach Cobbler
Back to Recipes & MoreIngredients
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 5 tsp (13 g) cornstarch
- ¼ tsp (2 g) salt
- 1 tbsp (6 g) lemon zest, finely grated
- 1 tbsp (2 g) fresh thyme leaves
- 8 cups (1136 g) peaches (firm, ripe), pitted, and cut into 1-inch chunks
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
- 1 tsp (5 ml) pure vanilla extract
- 1½ cups (188 g) all-purpose flour
- ⅓ cup (67 g) Redpath® Granulated Sugar
- 1¼ tsp (7 g) baking powder
- 1 tsp (3 g) ground cinnamon
- ½ tsp (3 g) salt
- ¼ tsp (2 g) baking soda
- ¼ cup + 3 tbsp (99 g) cold butter, cubed
- ½ cup + 2 tbsp (155 ml) sour cream
- 2 tsp (10 ml) pure vanilla extract
- 2 tbsp (30 ml) heavy cream (for egg-free) or egg wash
- Redpath® Granulated Sugar or Redpath Simply Raw™ Turbinado Sugar
- Fresh thyme
Instructions
Step 1
Preheat the oven to 375°F (190°C). Grease four 6-inch mini cast iron pans (or ten 4oz or 6oz ramekins) and place onto a large baking sheet.
Step 2
In a bowl, whisk together the Redpath® Dark Brown Sugar, cornstarch, and salt until thoroughly combined. Sprinkle the lemon zest and thyme leaves into the mixture. Rub into the sugar mixture until fragrant.
Step 3
In a large bowl, combine the peaches with the lemon juice and pure vanilla extract. Toss to evenly coat. With a rubber spatula mix in the sugar mixture until the fruit is well coated. Set aside.
Step 1
In a large bowl, whisk together the all-purpose flour, the Redpath® Granulated Sugar, baking powder, cinnamon, salt, and baking soda.
Step 2
Add in the cold, cubed butter and toss with the flour mixture. With a pastry blender, two butter knives or clean fingertips, cut the butter into the dry ingredients until it resembles coarse crumbs with small pea-sized lumps scattered throughout.
Step 3
Mix the sour cream and vanilla extract together. Add to the flour mixture. Gently mix with a fork until it just forms a shaggy-looking dough; do not overwork the dough. Turn out onto a piece of plastic wrap.
Step 4
Push the dough towards the middle. Gently pat the dough into a disc between ½- to 1-inch thick. Wrap and place into the refrigerator to allow the dough and gluten to relax while preparing the pans.
Step 1
Spoon about 1 to 1 ½ cups (141 g to 211 g) of the peach chunks into the greased 6 inch cast iron pans [or ½ to ¾ cup (71 g to 106 g) of the peach chunks if using ramekins]. Place the baking sheet with the pans into the preheated oven and bake for 10 minutes; filling should be heated through. Remove from oven and leave oven on.
Step 2
Remove chilled dough from the fridge and tear walnut-sized pieces of the biscuit dough and drop them onto the peaches. Leave gaps in between as the dough will puff and spread as it bakes.
Step 3
Lightly brush the tops of the biscuit dough with egg wash or heavy cream. Sprinkle biscuits with Redpath® Granulated Sugar, or Redpath Simply Raw™ Turbinado Sugar.
Step 4
Place the baking sheet with the individual peach cobblers back into the preheated oven. Bake for 22 to 25 minutes or until the juices are thick and bubbling and the biscuit topping is golden brown in colour.
Step 5
Allow to cool for at least 15 minutes before serving. Garnish with fresh thyme. Serve warm with vanilla ice cream or topped with whipped cream.
