Peach Cobbler

I love that stone fruit season goes until October! So, when I see a box of yellow peaches at Trader Joe’s, I am always compelled to buy them. I discovered my love for them when Tim (my husband) and I went to Paris a few years ago. We walked into this restaurant in Montparnasse, called La Rotonde. I ordered a roasted peach dessert that kind of blew my mind. I refused to share, so it only meant we had to go back so Tim could order his own!

Now, I’m obsessed with peach desserts, especially galettes/pies or cobbler! I was actually planning on making a galette for this post, but I got lazy and cobblers are easier to do.

PEACH COBBLER

INGREDIENTS (serves 8 – 10, cook time 45 – 60 minutes)

2 lbs sliced or cubed peaches
3.5 tbsp brown sugar
1.5 tbsp cornstarch
pinch of salt
juice of 1 lemon (add the zest)
1 tsp vanilla extract
1.5 – 2 cups all purpose flour
2 tsp ground cinnamon
3/4 stick unsalted butter, grated
1/2 cup sliced almonds (optional)
1 scoop coconut ice cream (optional)

PREPARATION

Preheat oven to 350°F.
Combine peaches, brown sugar, cornstarch, salt, lemon juice and zest, and vanilla into bowl. Carefully mix until you no longer see any cornstarch. Place in a skillet or preferred baking dish.
In a separate bowl, add flour, another pinch of salt, brown sugar, cinnamon, and grated butter.
Work the butter into the flour, but make sure to leave about pea-sized clumps.
Add almonds if you’d like the added crunch. I do.
Top peaches with flour mixture and cover with a foil tent. Bake for 30 minutes.
Remove foil cover and let the top get nice and golden! It should be bubbling and the liquid will be thick. That’s the good stuff!
Serve warm and top with a scoop of coconut ice cream.

I have a love/hate relationship with dairy, so I prefer to use dairy-free coconut ice cream with the least amount of sugar per serving. If you don’t like coconut, then use vanilla ice cream. Or don’t.