An easy peach cobbler recipe
Peach cobbler is the perfect dessert to make for when you want something that looks nice for gatherings, without a complicated list of instructions to follow. This southern dish is sweet, flakey, and everything that you’d expect from a deep-dish sweet treat. It’s delicious fresh out of the oven, with a helping of vanilla or butterscotch icing, or served cold, and it keeps pretty well in the freezer, so you can whip some up well in advance of any occasion.
What is a peach cobbler?
Peach cobbler is a type of fruit pie, with a flakey outer layer, and a sweet and thick filling center that’s made with Georgia peaches for that southern flair in flavor. The topping a peach cobbler recipe calls for is similar to an apple crumble or bake, with a fall-apart feel that instantly melts once it hits your mouth. Texture wise, peach cobbler is close to an apple pie in how the filling goes from almost a liquid to a thicker paste as it cools, but the taste is something that is far more exotic.
Homemade easy peach cobbler with cannabutter
Peach cobbler is the perfect winter dessert. It’ll warm you from the inside and keep you full while taking the edge off of that sweet tooth you’ve been trying desperately to ignore. However, this dish also doubles as the perfect combination choice for a milkshake, ice cream, or smoothie on a hot day, so there are all different kinds of things that you can do with it depending on the season and your mood.
Preparation time: 20 minutes
Cooking time: 40 minutes
- 8 large Georgia peaches
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup + 3 tablespoons granulated sugar
- ¼ cup boiling water
- 6 tablespoons cannabutter (or cannabutter and regular butter combined)
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- Large bowls
- Wooden spoon
- Small bowl
- Baking dish
Preheat the oven to 425°F.
Combine the peaches, 1/8 teaspoon of nutmeg, 1 teaspoon of cornstarch, ¼ teaspoon of cinnamon, ¼ cup of brown sugar, ¼ cup of granulated sugar, and lemon juice in a large mixing bowl, and continue to toss the mixture until all of the pieces are evenly coated.
Pour the peach mixture into a baking dish and then cook it in a preheated oven for 10 minutes.
In a small bowl, sift together 3 tablespoons of white sugar and 1 teaspoon of cinnamon, and then set these ingredients aside for now.
Add the remaining 1/8 teaspoon of nutmeg, ¼ cup of granulated sugar, ¼ cup of brown sugar, ¼ teaspoon of cinnamon, 1 teaspoon cornstarch, baking powder and a pinch of salt to a large bowl, and then thoroughly combine the ingredients.
Slowly work the cannabutter into the mixture with the tips of your fingers until it resembles a crumbly coarse meal.
Retrieve the steaming hot peaches from the oven and spoon the mixture of ingredients evenly over top of the fruit pieces.
Sprinkle the last small bowl full of cinnamon and sugar over the peach cobbler before placing it back into the oven to bake for 30 minutes.
The freshly baked peach cobbler should be cooled for at least 45 minutes after baking is complete so that the filling is cool enough to set. Before then, any slices made will leak out the ingredients, making it impossible to separate anything into individual portions. Once yours is cold to the touch, it can be sealed with Saran wrap or placed in an airtight container in the fridge for up to 5 days, and if you want it to last even longer, then toss it in freezer-safe storage bins at more frigid temperatures, and your cobbler will easily last for up to 3 months as long as it stays frozen and sealed.