Aaahhh. We’re FINALLY in our new house, with all the plumbing working, boxes out of the way, new countertops installed, baby gate put up, and outlet covers in their places to ward off wiggly fingers. It’s been a super exhausting experience because everything that could seemed to have gone wrong. I’m talking water damage from busted pipes, leaking toilets, water heaters breaking, not being able to use the fixtures I spent so much time researching, garage doors not working. It’s not completely done yet, there’s small things here and there that still need to happen. But I fully intend on writing a blog post about the transformation of this house since we got it with before and after pictures because I am in love with it now. Add in the fact that we’re halfway between my parents and my sister (both less than 10 minutes away), there’s a park and elementary school across the street and we can actually walk to a library and Target, I’m pretty happy.
This peach cobbler is the first non-work order dessert baked in this house. My mom has the cutest peach tree in her backyard with an abundance of organic peaches that I’ve been eyeing for all the summer peach recipes in my to bake list. And this peach cobbler was so amazing that even my sister who thinks the only dessert calories worth eating involve chocolate ate it. It was the perfect size for our family, which includes my parents, my 2 sisters, brother in law, husband and myself. My nieces honestly did not care much for the dessert lacking in chocolate, but my sweet toothed daughter loved it. She also calls anything dessert like ‘cookie’. I wonder how that happened.
This is the perfect summer recipe for that afternoon barbeque, or that potluck picnic. I made some homemade whipped cream to go with the peach cobbler, and I personally think ice cream is too much with it. But my dad chose to have it with both whipped cream and ice cream so the choice is all yours.
- 4 pounds (about 10 large) peaches, unpeeled, cut into chunks or slices
- Zest and juice of 1 lemon
- 4 oz (1 stick) unsalted butter, softened
- 1.25 cups granulated sugar, divided
- 1½ cups flour
- ½ tsp baking soda
- 1 tsp sea salt
- ¾ cup milk (I used whole milk)
- ½ cup hot water
- Heavy whipping cream, to serve with
- Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil, to catch drips.
- Layer peaches as evenly as possible in your baking pan (I used a cast iron, but you can use a 9x13 or a pie plate). Zest the lemon evenly and squeeze juice over peaches.
- With an electric mixer, beat butter and 1 cup of the sugar until sandy, about 1 minute. Add the flour, baking soda and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at a medium speed for 2 minutes more, until light and fluffy-ish.
- Plop the batter in a large blobs over the peaches. Carefully spread the batter evenly over the fruit so that it’s no more than ½-inch thick in any place. Sprinkle with remaining ¼ cup sugar and drizzle the hot water evenly over the sugar.
- Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown, and a toothpick inserted into the topping comes out batter-free. (It’s best to start checking it at 60 minutes.) Make sure to wait 30 minutes before serving to allow the peach juices to thicken up. I made this earlier in the day, popped it in the oven for 5 minutes to warm it up again before serving with freshly whipped cream.