"Top 2 Not 2" Old-Fashioned Peach Cobbler with Oat Streusel - a recipe
Old-Fashioned Peach Cobbler with Oat Streusel
This is the kind of peach cobbler that makes summer worth waiting for all year long. Juicy, skin-on peaches that release their sweet nectar as they bake, topped with a tender cake-biscuit hybrid that's somewhere between fluffy and buttery perfection. The oat streusel on top adds that extra layer of texture and sweetness that makes every bite interesting. It's the dessert that has people fighting over the corner pieces and asking if there's any left before they've even finished their first serving.
Yield: 8 servings Prep Time: 25 minutes Cook Time: 45-50 minutes Total Time: 1 hour 15 minutes
Ingredients:
For the Peach Filling:
3 lbs fresh peaches, skin-on, sliced into wedges
3/4 cup brown sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla bean paste or extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
For the Cake-Biscuit Topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, melted
2/3 cup whole milk
1 tsp vanilla extract
For the Oat Streusel:
1/2 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 tsp ground cinnamon
Pinch of salt
3 tbsp cold unsalted butter, cubed
For Serving:
Vanilla ice cream or fresh whipped cream
Instructions:
Preheat your oven to 375°F and butter a 9x13 inch baking dish or equivalent 3-quart baking dish
Prepare the peaches by washing them thoroughly but leaving the skins on. Remove the pits and slice into thick wedges, about 1/2 inch thick. In a large bowl, toss the peach slices with bowl sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let this mixture sit for 10 minutes to allow the peaches to start releasing their juices
While the peaches macerate, make the cake-biscuit topping. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using your fingers or a pastry cutter, work the melted butter into the flour mixture until it resembles a loose dough
Add milk and vanilla into the flour mixture and stir just until combined. Don't overmix - the batter should look slightly lumpy and rustic
For the oat streusel, combine oats, flour, brown sugar, cinnamon, and salt in a small bowl. Work the cold butter pieces into the mixture with your fingers until it forms chunky, crumbly clusters
Pour the macerated peaches and half of their juices into the prepared baking dish, spreading them evenly. Drop spoonfuls of the cake-biscuit batter over the peaches - don't worry about covering every inch, as the batter will spread and puff as it bakes. Sprinkle the oat streusel evenly over the top
Bake for 45-50 minutes, until the topping is golden brown and a toothpick inserted into the cake portion comes out clean. The peaches should be bubbling around the edges
Let the cobbler cool for at least 15 minutes before serving. Serve warm with generous scoops of vanilla ice cream or dollops of fresh whipped cream
