Ingredients
Method
For the peach filling:
- 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.
For the dough:
- 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.