¼cup(50 g) granulated sugar, plus 2 teaspoons for sprinkling
1 ¾teaspoonbaking powder
¼cup(56 g) unsalted butter, melted and slightly cooled
⅓cup(80 ml) buttermilk, room temperature
½teaspoonpure vanilla extract
Vanilla ice cream for serving
Preheat oven to 425° F. Grease a square ceramic baking pan or casserole dish. Set aside.
Slice peaches and remove pit. Place in prepared baking pan. Sprinkle 1/4 cup granulated sugar over the peaches and toss to coat. Set aside.
In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of peaches and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
Bake cobbler at 425° F for 20 to 25 minutes or until the dough is golden brown and the peaches are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.
Peaches: Canned peaches may be used in a pinch. Drain excess water and use only 3 Tablespoons sugar. Frozen peaches may also be used. Defrost and drain them, then use as directed in the recipe.Storing peach cobbler: Peach cobbler is best when eaten the day it is prepared. However is can be covered and refrigerated for 2 or 3 days. Reheat in the oven at 350 F for 10 minutes or until heated through.Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however the dough topping will be a little soggy. Instead, Freeze unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (total 40 to 45 minutes). If the top starts browning, cover with aluminum foil.Suggested tools:
Kitchen scale to weigh ingredients. I use this one for all my recipes.
Baking dish to make the cobbler in. I love Emile Henry casserole dishes (they're a classic!)