In this video, Nicole shows you how to make a fresh southern peach cobbler. Using either eight whole or two cans worth of peaches, let the naturally sweet fruit bake in the oven with a tangy combination of sugar, brown sugar, cinnamon, nutmeg, lemon juice, and corn starch. Once the peaches have browned and the juice has been drawn out, add a homemade buttery dough to top of the dish before baking the dessert until bubbly. Serve with vanilla ice cream and enjoy!
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00:00 It's not summer without the smell of peaches,
00:02 and I cannot remember a summer
00:03 that I did not have peach cobbler,
00:06 and that's what we're making.
00:07 When it comes to picking your peaches,
00:08 you want them ripe but not mushy,
00:11 and you wanna be able to smell them.
00:13 We're gonna start by peeling our peaches,
00:15 taking the seeds out, and slicing them,
00:17 and I'm going the old-fashioned way,
00:18 just a little knife and my hands.
00:21 The easiest peaches to work with
00:22 are known as freestone peaches.
00:25 They're a freestone and clingstone.
00:27 Freestone means they will come free from the peach,
00:31 and clingstones cling to the center,
00:33 and they're just a little harder to work with,
00:35 and you can also use frozen peaches.
00:36 For this recipe, I'm gonna use probably about eight peaches.
00:39 The equivalent to that is about 40 ounces of the frozen
00:44 or two of the large cans.
00:47 I would do frozen over canned.
00:49 The easiest way to get the center out and to slice it
00:52 is to cut along the perimeter.
00:54 So there's your pit,
00:55 and then you just kinda wiggle it out.
00:57 The riper your peach, the easier the pit will come out.
01:01 I'm not over here trying to make the most beautiful slices,
01:04 because at the end of the day, it doesn't really matter.
01:06 Once they're cooked down,
01:07 they're gonna lose their shape anyway.
01:10 Just remember that, you don't have to be perfect.
01:12 So I'm gonna put all these peaches into a bowl.
01:14 I'm gonna add a little lemon juice
01:16 to keep them from turning brown,
01:17 and then add in white sugar and brown sugar.
01:20 For flavor, I'm adding cinnamon and nutmeg.
01:22 All right, I'm gonna toss this evenly,
01:24 and then I'm going in with a little cornstarch.
01:26 The cornstarch is important here, because as this cooks,
01:29 the peaches are gonna release a ton of juice,
01:31 and the cornstarch is going to kinda thicken that juice up.
01:35 All right, and then we're just gonna put our peaches
01:37 into our baking dish.
01:38 I'm gonna give it a little coat just around the edges.
01:42 The hard part is done,
01:44 and now I'm gonna pop these in the oven
01:46 for just about 10 to 15 minutes while we make our topping.
01:49 That's just gonna give the peaches a little head start.
01:51 All right, for the topping,
01:52 I'm gonna start with about a cup of flour,
01:54 white sugar, and brown sugar.
01:56 Give that a little mix.
01:58 To that, I'll add in a teaspoon of baking powder
02:01 and a half a teaspoon of salt.
02:03 Make sure it's all whisked together,
02:07 and now for the butter.
02:08 Going in with six tablespoons of cold cubed butter.
02:13 We're gonna use a pastry cutter to cut this in
02:15 so that we get big crumbles in the end to place on top.
02:18 You just wanna get this butter dispersed
02:20 throughout the flour mixture.
02:22 Once you've got the texture of really wet sand,
02:25 kinda, we're gonna go in with a little bit of boiling water
02:29 just to kinda bring all this together.
02:31 I definitely don't want this mixture to be too wet.
02:33 That looks good to me.
02:35 Oh yeah, already got a little bit of bubbling going on.
02:38 There we go.
02:41 Now, we're gonna cover this with that topping.
02:44 It'll spread out a little as it bakes.
02:47 This is why it's called a cobbler.
02:49 The top resembles a cobblestone street.
02:52 To add even more crunch, which is so good,
02:56 we're gonna top it with a little bit of cinnamon sugar,
02:58 and then it goes back into the oven
02:59 until it's all done and bubbly and perfect.
03:02 Get the ice cream ready.
03:04 Ooh!
03:05 This is what cobbler is all about.
03:10 Bubbly, crusty.
03:12 I'm gonna let it sit just for about five to 10 minutes.
03:15 It'll still be nice and warm.
03:16 Gonna top it with some vanilla ice cream.
03:19 Get ready for maybe one of my all-time perfect bites.
03:24 I'm so excited.
03:25 I'm gonna need a minute.
03:29 1,000%, one of my top three perfect bites of all time.
03:35 It's just there's something magical that happens
03:38 when those two things come together.
03:40 This is an excellent peach cobbler recipe,
03:42 and if you're looking for the perfect one,
03:43 give this one a try.
03:45 You cannot have summer.
03:48 What'd I say?
03:49 I'm gonna start by peeling and seeding my peaches.
03:52 [laughing]
03:56 Or go around the perimeter.
03:58 The perimeter.
03:59 (upbeat music)