We officially started a series of summer recipes with this fluffy peach cobbler. We had already promised you through our social media that we would start a series of recipes perfect for summer. Just you wait for the next recipes.
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Some of them will be part of a series that on Instagram we will call “Horno MX sin horno” or something like that, which means, no oven Horno MX, a play of words since Horno means oven in Spanish. We still don’t have the name completely defined. But we like that one. Those desserts will be just as the name states it,no-oven recipes without of course.
Anyway, there will be more dessert recipes that will use the oven, but they are still fresh and perfect for this season. This fluffy peach cobbler is one of those. A cobbler is a dessert that has a fruit base and a cake type biscuit on top. It is all made in a baking dish. Having said that, there are those who like it with more or less cake, meaning they like that layer to be thicker or thinner, for example.
I have to say, even though cobbler can be made with many fruits, our definite favorite is to make it with peach. Above all, we recommend making it now, when peaches are in season. When they are sweet, juicy and full of flavor. Peaches have a body, texture, smoothness, and richness to them, that from my point of view, few other fruits have. And that fits perfectly in a cobbler.
An important detail is that we call this cobbler “fluffy” because it has a little more of a cake layer than our old peach cobbler recipe. Our old peach cobbler is a recipe for a more classic cobbler, which feels more homemade and old-fashioned. This fluffy peach cobbler is a little different, in that we wanted to have a thicker, more “cake-like” layer of cake or biscuit.
This and all cobblers taste much better the very same day they are made, or at most a couple of days later. And accompanied by a good vanilla or whipped cream ice cream, whichever you prefer.
As for the peach, in the recipe we say that it should be peeled, but the truth is that many times we use it with the peel on, we just wash it well. You can peel it or not, as you like.
If you like this recipe, then you have to check out our blueberry cobbler, it will be a real discovery for you.
Ingredients
Method
- Preheat the oven to 374º F (190° C). Separately, on a chopping board use a knife to cut the peaches in half and then into thick slices. Place them in a rectangular baking dish with high walls of abou approximately 11 inches x 7 inches (28 cm x 18 cm).
- In the same baking dish add the sugar, salt, flour and vanilla extract. Mix with a spoon so that all the ingredients are integrated and place the butter cubes on top. Place in the refrigerator until needed.
- In a large bowl, add the flour with the sugar, salt, baking powder and mix everything very well with a spoon.
- Add the cold butter and knead with a pastry blender or with your fingertips until a sandy dough is formed and the butter is in small but still visible pieces. It is important to work quickly so that the butter remains cold. This step can also be done in a food processor.
- Add in the cold milk and mix with the same spoon so that the ingredients are integrated but not overmixed. The dough will look a little lumpy and wet but that is the way it should be.
- Using a large spoon or an ice cream scoop, add 8 to 10 spoonfuls of batter into the pan on top of the peaches, making sure that the peaches are still visible between each spoonful and not completely covered by the batter.
- Sprinkle the dough on top with a little sugar and bake the cobbler at 374º F (190° F) for about 45 minutes until golden brown. Once ready, take the cobbler out of the oven and let it rest for 10 minutes. Serve warm with vanilla ice cream or whipped cream if desired.
Tried this recipe?
Let us know how it was!
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