This started out as a cobbler for my wonderful parents as thanks for letting us borrow their big ol’ truck to drive up to Albany… but then I forgot it in Houston when we went to get the truck. Dang! It turned out to be a blessing in disguise, though, since Mom’s more of a pie-crusty-cobbler person and this is in the biscuit-crust camp. Luckily, the girls at work like biscuit-crust cobblers, so they got to enjoy this cobbler as I left them for the great North 🙂
As I said last week, it’s definitely peach season in Texas right now, so of course it has to be cobbler season as well! This recipe highlights the natural sweetness of the peaches with honey, cinnamon and cornstarch for a nicely spiced, syrupy filling with a light, almost shortbread-like crust that also incorporates cinnamon for extra yumminess!
This is a great recipe to make ahead for a picnic (it is Fourth of July tomorrow!) and enjoy with family, friends and vanilla ice cream. The tasty crust soaks up both the melty ice cream and the sweetly syrupy peaches. You can even follow my lead and bake it in a disposable pan so you don’t have to worry about clean-up or leaving a pan behind!
Pretty as a Peach Cobbler
- 3 pounds peaches, sliced
- ¼ cup honey
- 3 teaspoons cornstarch
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1½ cups flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 9 Tablespoons cold butter, cut into small chunks
- ⅓ cup boiling water
- Preheat oven to 350◦ F. Butter and flour a 8×8 baking dish.
- Toss peaches, honey, cornstarch, cinnamon, and salt together until well-combined. Pour the filling into the prepared dish.
- Stir together the flour, sugar, baking powder, salt, and cinnamon in mixer bowl. Add butter pieces and mix on medium until it forms coarse crumbs. Add the boiling water and mix until it forms a dough.
- Top filling with small hunks of dough. Bake for 40 minutes or until golden brown and delicious.
based on a recipe from Buns In My Oven