Quick Peach Cobbler

Ingredients

• 6 pieces Fresh Peaches (ripe, medium size; scored and blanched for easy peeling)
• 0.25 cup Granulated Sugar (divided: 2 tbsp for fruit, 2 tbsp for topping)
• 2 tablespoons Cornstarch (to thicken the fruit filling)
• 0.5 cup Unsalted Butter (cold, cut into cubes)
• 1 cup All-Purpose Flour (for the topping)
• 1 cup Buttermilk (cold, gives flaky crust)
• 0.25 teaspoon Salt (enhances flavor of topping)

Instructions

1. Score and Blanch Peaches

   Make a shallow X on the skin of each peach, drop them into boiling water for 30 seconds, then transfer to an ice bath; the skins will slip off easily.

   Time: PT5M

2. Slice and Pre‑Cook Fruit

   Peel, pit, and slice the peaches. In a large pot combine the peach slices with 2 tbsp sugar and 2 tbsp cornstarch; cook over medium heat, stirring, until the mixture thickens and the fruit is just tender, about 7 minutes.

   Time: PT7M

3. Make the Flaky Topping

   In a mixing bowl, combine 1 cup flour, 2 tbsp sugar, and ¼ tsp salt. Cut in the cold butter until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir just until a soft dough forms; do not overmix.

   Time: PT5M

4. Assemble the Cobbler

   Spread the thickened peach filling evenly in a greased 9x13‑inch baking dish. Drop spoonfuls of the topping over the fruit, spreading gently; the topping should cover most of the fruit but can leave some gaps. Sprinkle an extra tablespoon of sugar on top for crunch.

   Time: PT3M

5. Bake

   Preheat the oven to 350°F. Bake the cobbler for 30‑40 minutes, until the topping is golden brown and the fruit is bubbling around the edges.

   Time: PT35M

   Temperature: 350°F

6. Cool Slightly

   Remove from oven and let the cobbler rest for 10 minutes before serving so the topping sets.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

45g

Fat

8g

Fiber

2g