The cobbler filling can be frozen in a gallon bag, when using fresh peaches. And then thaw partially, just enough to pour into a 1 1/2 quart shallow baking dish. Then follow the recipe from there.
- Cobbler Filling:
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 TBSP flour
- Cobbler Crust:
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 TBSP brown sugar
- 4 TBSP unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 TBSP brown sugar, for topping
- Whipped Cream
Preparation time 20mins
Cooking time 50mins
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2 quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobble crust in a bowl. Cut in the butter with a pastry cutter, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last TBSP of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.