Classic Peach Cobbler

Preheat your oven to 400°F and prepare a 9×13 baking dish by greasing it lightly with baking spray or shortening. 

In a large mixing bowl combine all of the dry cobbler topping ingredients except the turbinado sugar: flour, sugar, brown sugar, baking powder, coriander, and salt. Use a pastry cutter to cut the butter pieces into the dry mixture, just as you would for biscuits or pie crust. When the butter is incorporated and there are no more pieces of butter larger than a pea, set it aside in a cool place while you prep the filling. 

Slice your peaches into chunks or wedges – whatever you prefer. Place a large sauté pan over medium heat and add the peaches, sugars, spices, and lemon juice. Stir to combine and let cook for a few minutes, just until the peaches begin to soften at the edges.

Combine your cornstarch and cold water in a small bowl, then pour this slurry into the peaches along with the vanilla. Stir and cook for 3-5 more minutes – the liquid should thicken into a syrup, then pour them into the prepared baking dish. Spread them out into an even layer.

Grab the bowl with the cobbler topping mixture. Make a well in the center of the bowl and pour in the boiling water. Use a silicone spatula to stir the water into the dry ingredients, until you see no more dry, floury spots. 

Plop little amounts of cobbler topping along the top of the peaches, then use the back of the spatula to spread it out evenly.  Sprinkle the turbinado sugar evenly over the entire top, then bake for 30 minutes or until the topping is golden brown.

Let rest for 10 minutes before spooning in. We always serve it with vanilla ice cream but it’s delicious on its own! Dassit.