Peach Cobbler With Sugar Cookie Crust
When the worst part of winter hits here, I start to crave summery foods. Peach cobbler has always been my go-to for satisfying that craving, since it has a summer fruit but can be eaten warm (with ice cream on top, of course). It’s the best of both worlds.
Peach cobbler is made a million different ways, depending on what part of the US you’re in. Some make it soupier with a cake-like layer on top. Some prefer thicker consistency of the filling with more of a biscuit-style topping. I have eaten it every which way, and I love it no matter what. You really can’t go wrong with sweet fruit, sugar, and bread, so I wasn’t exactly complaining.
After playing around in the kitchen one day, I came up with this recipe. Instead of a layer of cake or biscuits, it has a thin layer of sugar cookie crust dotting the surface of the filling. It’s not overly sweet, but I like the way that the filling softens the cookie while the cookie gives a stronger texture to the soft peaches.
The craving hit this week, so I decided to share the recipe here with you guys. Everyone should experience a sugar cookie crust and a peach cobbler at least once in their lives.
As a note, I have it set up so that there isn’t a full layer of crust on top, but rather individual cookies with space in between. This is how I prefer to eat it, but if you want a full layer of crust, all you need to do is multiply the crust recipe by 1.5 and spread it across the filling. Leave everything else the same, or change something and tell me if it’s magnificent. Either way, we’re eating peach cobbler, so everyone wins.
3 lbs Sliced Peaches, Canned or Fresh
1/2 Cup Peach Juices
1/3 Cup Sugar
2 Tablespoons Lemon Zest
1 Tablespoon Corn Starch
Cinnamon, To Taste
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
2 Sticks Unsalted Butter, Room Temperature
1/2 Cup Sugar
Preheat oven to 350.
Mix ingredients for filling in a large bowl, set aside in someplace cool. In a separate bowl, combine flour, salt, and baking powder, set aside.
In a stand mixer, cream butter and sugar until light and fluffy, usually about two minutes. Add eggs, mixing after each one for about a minute. Add to flour mixture and stir until well-combined.
In a greased 9-by-13 pan, evenly distribute the filling. Grab fist-sized clumps of the crust mixture and press flat between your palms, then layer over the filling (see note above about a full layer of crust).
Cook for 25-28 minutes, or until cookie crust is done in the middle. Let cool for twenty minutes, then serve (preferably with vanilla ice cream. Because, you know, tradition).
As I have mentioned in previous posts, I do suffer from seasonal depression. One of the ways that I try to overcome that is by keeping recipes like this on hand when I need a taste of summer. This week, I ate it while watching Beautiful Creatures, my favorite basic bitch summer flick (it’s not my fault that college ruined my brain). Surprisingly, this small act elevated my mood tenfold.
Do you have any dishes that you break out when you need a taste of summer? If so, comment below with a photo and a link to your blog. I can always use inspiration when it comes to fighting off the SAD.
Until next time, may your peaches always be in season.