Peaches and Cream Cobbler

peaches & cream cobbler

PEACHY KEEN

Ingredients:

For the Peach Filling:

• 5-6 cups sliced ripe peaches (I used 3 10 ounce bags of frozen peaches, thawed)

• 1 tablespoon lemon juice

• ¼ cup sugar

• 2 teaspoons cornstarch

For the Sour Cream Cobbler Topping:

• 1 ⅓ cups all-purpose flour

• 2 tablespoons white granulated sugar

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon kosher salt

• 5 tablespoons cold unsalted butter, cubed

• ¼ cup heavy cream

• ½ cup sour cream

• cinnamon sugar, for topping

Preparation:

1. Preheat the oven to 375º F

2. Grease a cast iron skillet or baking pan with butter and add in the prepared peaches.

3. Sprinkle with lemon juice, sugar, and cornstarch. Toss to coat and set aside.

4. In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt with a fork until combined.

5. Add in the cold butter and using the fork (or a pastry cutter if you have one) cut the butter into the flour.

6. Once there are pea-sized pieces of butter, add in the heavy cream and sour cream and combine with a spatula.

7. Form a dough in the bowl, flatten it out and transfer to top of the peaches.

8. Sprinkle the top with cinnamon sugar and bake for 3-40 minutes until golden and bubbly.

9. Enjoy!