Best eaten warm. And with a scoop of vanilla ice cream.
Cobblers may have originated in the South, but they certainly can warm any soul no matter what your origin is. Fresh sliced peaches combined with crumbly comforting cobbler topping is a match made in heaven~
Best when made with Palisades peaches from our seasonal Crop Share, just sayin'.
Preheat the oven to 350º degrees. Place a bowl and whisk or beaters in the freezer to chill for whipping the cream later.
Grease the bottom of a 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
In a small bowl, mix the butter, sugar, vanilla, flour, baking powder and salt until a cookie-dough-like batter forms.
Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
Bake for 30 minutes. At this point it should be juicy and bubbly around the sides. Sprinkle the top with turbinado sugar. Bake for another 15 to 20 minutes. Remove from the oven and let cool at least 20 minutes before eating.
Pour the heavy cream, vanilla and salt into the chilled bowl. Use a hand mixer or a whisk to whip the cream to soft peaks. Serve with the cobbler.
Optional: add some cardamom or cinnamon to the peaches. And a bit of fresh thyme is lovely too.