Southern Peach Cobbler

By á-25087

Ingredients

• Drop Crust:
• 1 cup (2 sticks) cold unsalted butter cut into 1/4 chunks
• 1 1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup whole or 2% milk
• Filling:
• 4 cups (about 6 medium sized) peaches
• 2 tablespoons white sugar
• 1 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Crumb Topping:
• 1/4 cup pecans
• 1/4 cup packed light brown sugar
• 1 cup all-purpose flour
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 teaspoon fine sea salt

Details

Adapted from foodgawker.com

Preparation

Step 1

Drop Crust:

1. Adjust oven rack to center position and preheat to 375F.

2. Grease the bottom and sides of a heavy-bottomed 4 to 5 quart Dutch oven or 13 x 18 baking dish with butter or non-stick cooking spray.

3. In food processor, combine the flour, sugar, cornmeal, baking powder and salt.

4. Pulse until combined.

5. Continue to pulse while adding the butter in small batches.
(Stop when the dough resembles fine, soft crumbs.)

6. Add the milk while pulsing until the dough is slightly wet but still cohesive. Just mix to combine.

7. Using a large spoon, drop the dough into the prepared Dutch oven or baking dish. It is okay if there are small gaps in the dough, they will cook out. Do not smash the dough down.

8. Bake for 15 to 20 minutes, until golden brown.

Fruit:

9. Slice the peaches into segments and place in a large mixing bowl.

10. Sprinkle them with sugar, lemon juice, and vanilla extract, and stir to combine.

11. Sprinkle with flour. Stir, cover, and set aside in refrigerator.

Crumb Topping:

12. In food processor, combine the pecans, brown sugar, flour, and salt.

13. Add butter while pulsing very slowly until the mixture is coarse and crumbly but easily makes lumps when you press it together.

Assemble and Bake:

14. Remove the drop crust from the oven.

15. Pour the fruit onto the hot drop crust and sprinkle the pecan crumb topping over it in an even layer, leaving some fruit showing through.

16. Bake at 375F, uncovered, for 45 to 60 minutes, until the crumb crust is browned and the fruit is bubbling.

17. Allow to cool for 20 minutes before serving.

18. Scoop into bowls.

Serve with vanilla ice cream.