Ginger Peach Cobbler
Ginger Peach Cobbler
Peach season has been in full swing for a while in Ontario. My roommate made peach jam in early August and I’ve been seeing baskets of peaches in the grocery store for weeks. They always look so tempting to buy, but I think it’s impossible to eat a basket of peaches before they go bad. Best solution to prevent peaches from going to waste: bake with them.
You can bake this cobbler when the peaches are on the firmer side. They will have a bit less flavour, but will stay firmer when you bake them.
Note - while this baking dish is pretty, I would recommend using a larger rectangular dish for a shorter baking time. See tools below.
INGREDIENTS
Peach Filling
6 peaches, peeled and sliced (about 4 cups)
1/4 cup granulated sugar
1 tbsp. fresh lemon juice (half a lemon)
1 tbsp. cornstarch
1 tsp. grated fresh ginger (can adjust to your taste)
Crumble Topping
1 cup flour
1/2 cup sugar
1/2 cup butter, cold
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans (optional)
YIELD
6 servings.
TIME
Prep - 30 minutes
Bake - 30-45 minutes
TOOLS
11x7 or 9x9 glass baking dish *see note above
Pastry cutter (or a fork if you don’t have one)
DIRECTIONS
Preheat oven to 375 degrees F. Spray your dish with cooking spray.
Peel and slice your peaches. Place in a medium bowl. Add sugar, lemon juice, cornstarch, and fresh ginger. Mix and set aside.
In another medium bowl, combine flour, sugar, cinnamon, baking powder, and salt.
Cut your cold butter into small cubes (about 1 cm x 1 cm). Add to your crumb topping. Using a pastry cutter or a fork, begin to create a crumb topping. If you don’t have a pastry cutter, it’s easiest to switch to your hands to gently combine ingredients and create a crumb mixture. DO NOT over-mix, you are not creating a dough, you want small and large crumbs that you can sprinkle on your dish.
Pour your peach mixture into your prepared pan. Sprinkle the crumb topping on top to completely cover the peaches. Optionally add pecans on top.
For a rectangular baking dish, bake for 30 minutes, for a square or circular dish, bake for 40-45 minutes. Bake until the topping is lightly browned and an inserted toothpick comes out of the topping without dough sticking.
Serve warm. Top with ice cream or whipped cream if you plan ahead like that.
Inspired by Bake or Break.
