There’s something magical about the moment when a spoon slices through a warm, golden crust to reveal the sweet, bubbling peaches beneath. Of course, I’m describing the joy of digging into a peach cobbler. Through years of offering recipes on television shows and online, I’ve learned that peach cobbler is the most popular dessert in the known universe (with apple cake as a close second).
With the breaking “peach” news that the rainy spring we’ve endured in St. Louis has resulted in an early arrival of the summer peach crop, I would be remiss not to find the best peach cobbler recipe around.
What you’ll be working with
According to the peach experts at Eckert’s in Belleville, the early bloom made peach trees more vulnerable to spring frost back in March.
“Thus, our crop will be a bit light this summer, but the fruit size will be larger with fewer peaches on the tree competing for nutrients,” said Eckert’s President, Chris Eckert. “Combine that with all the rain we had in May, and the result will be monster-sized peaches this summer that are perfect for picking.”
Monster-sized or not, the trick to making the perfect peach cobbler is to make sure your peach slices are all around the same size. This will affect the flavor and texture of the cobbler, according to Jewish Light food writer Margie Lenga Kahn.
Margie Lenga Kahn’s peach cobbler
Ingredients
- 6 peaches, peeled and sliced.
- 8 tablespoons sugar, divided
- ½ lemon, juiced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- ⅓ cup vegan butter or coconut oil, cold
- 1 egg
- ⅓ cup soymilk or almond milk
Preperation
- Preheat oven to 350°F.
- Combine peaches with 6 tablespoons sugar, and lemon juice in a deep pie dish. Toss well.
- In a medium bowl combine flour, baking powder, remaining 2 tablespoons sugar, and salt. Cut in the vegan butter until crumbly.
- Add 1 egg and milk, stir to combine. Spoon batter to cover fruit. Place in oven and cook until browned about 1 hour.
- Server with ice cream, whipped cream, or enjoy hot as it is.
