Rustic White Peach Cobbler

The simplest way to use up those summer peaches you bought a few too many of at the farmer’s market (or in my case, Costco!).

Summer has officially begun in California and the warm weather desserts are in full swing. I've been wanting to go ahead and give peach cobbler a try for a while now, and when I found the most beautiful white peaches at Costco I knew it was finally the right time to try it out.

This is a VERY rustic take on a cobbler, no fancy equipment, no food processor, no rolling of the dough and using a biscuit cutter to make the perfect round circle for the cobbler topping. This is all hands on deck, little to no fuss.

I recommend making this dish for your next BBQ dessert and bringing along a tub of vanilla ice cream to pair with your cobbler. If you're like me and have tummy that is sensitive to dairy, I highly recommend the Lactaid Vanilla Ice Cream as a substitute to the traditional vanilla ice cream you find at the grocery.

What You Will Need

For the Cobbler 

1 cup flour 

1 tsp baking soda 

pinch of salt (I used pink himalayan)

¼ cup brown sugar 

¼ cup white sugar 

¼ cup cold heavy whipping cream

½ stick unsalted cold butter  

1 generous handful of turbinado sugar

For the Filling

1 tsp vanilla 

½ cup brown sugar 

3 large white peaches washed and sliced 

Juice of one large lemon 

1 tsp cornstarch

1 tsp ground cinnamon 

Directions

Preheat your oven to 350 and prepare your cast iron for baking. I used a 10 inch cast iron. Use a tablespoon of room temp butter to grease the bottom of your cast iron and lightly dust 2-3 tablespoons of flour on top of the butter to ensure no sticking. 

1. Start to make your cobbler filling. Wash and slice your 3 large white peaches, set them aside in a medium mixing bowl. 

2. Add to the bowl of prepped peaches the vanilla, lemon juice, brown sugar, cornstarch and cinnamon. Mix everything well and set aside while you begin your cobbler topping. The longer your mixture sits, the more all that yummy goodness will soak into your peaches.  Yummy!

3. For your cobbler, you will start off in a separate bowl by adding in your flour, baking soda, pinch of salt and sugars. Whisk those all together.

4. Add in your cold cubed up ½ stick of butter. Work this into the flour by using your clean hands. Keep crumbling the butter and dry ingredients together until your dough looks like a rough sandy texture. 

5. Pour in your heavy whipping cream into your sandy dough mixture and start to combine everything with your hand again. The dough should become malleable enough to form into a rough ball. 

6. Take your peach filling and begin filling up your prepared cast iron. Make sure the peaches are evenly dispersed and laying flat on the bottom of the cast iron and not piled up too high in certain spots. 

7. Take your dough and form 4 inch wide disks and flatten them out so they can cover more area of the top of your cobbler. Make sure you cover all areas and leave little to no peaches exposed. 

8. Finish off with a generous sprinkle of turbinado sugar before placing in your 350 degree oven for 30-35 minutes. 

9. Once your cobbler is done, allow it to cool for about an hour before serving with a cold scoop of vanilla ice cream or whipped cream on top. You don’t want to serve your cobbler too soon to avoid it being a sloppy, soupy mess. It will firm up and have more structure for serving after it cools down a bit.