Ingredients for Snickerdoodle Peach Cobber

Peaches

Fresh peaches, apricots, nectarine you could probably substitute with an summer stone fruit. My mother in law has a peach tree and gave us a big bag full of ripe and ready to use peaches. We needed to use them quickly so I washed them, cut out any bruises and blemishes and prepped for cobbler.

This recipe would also work with canned peaches or frozen peaches. If canned I suggest draining most (80%) of the juices before adding them to the cobbler. Frozen peaches need to be thawed for this recipe to work. If you don’t thaw them you will need to cook them for longer risking the burning of the snickerdoodle topping.

Sugar

I use organic can sugar for this recipe and it turned out great! You can sweeten this with other sweeteners such as honey or maple syrup, monk fruit sweetener, etc… Honey or maple syrup will work will to sweeten the peach filling but the snickerdoodle crumble topping should be a granulated sugar of some work. So if you are looking for a healthier alternative I suggest monk fruit sweetener. It works just like normal sugar and the substitution ratio is 1:1.

Cornstarch

Cornstarch will help thicken the juices from the peaches as it cooks. Sugar in the peaches also helps thicken the juices by caramelizing but because this recipe doesn’t call for a lot of sugar in the filling cornstarch helps out a bit. If you are using honey or maple syrup in the filling maybe add a little extra cornstarch as the honey and syrups have more liquid in them and don’t caramelize the same as sugar.

Nutmeg

I love nutmeg. Fresh nutmeg is amazing. If you have never used fresh whole nutmeg buy it today! It has a long lasting shelf life and is easy to grate into recipes. A little hard to measure but so worth it. The flavor is bright and nutty, sweet and spicy but warm. I love all things with nutmeg in them.

Flour

All purpose flour is idea for this recipe. Most of the time when I bake I use 1/2 whole wheat and 1/2 all purpose but for dessert I typically only use all purpose. It’s a much lighter flour with less flavor letting the sugar, butter and cinnamon flavors shine through without the bread flavor.

Cinnamon

Cinnamon is what makes our topping taste like snickerdoodles! Along with the sugar and butter… the cinnamon sure adds a lot and this recipe wouldn’t be called snickerdoodle peach cobbler with out the cinnamon.

Salt

A little salt for brightening all the other flavors we have going on. Not too much just enough.

Butter

Although I don’t use a lot of butter for this recipe it plays a big part. The butter get hand mixed, while cold, beading up the flour and sugar till they just start to hold together. Don’t overwork it. We don’t want the butter to melt fully before baking.

Egg

1 egg to add a little more moisture, help hold everything together and keep the crumble from becoming dense.

How to Make Peach Cobbler

Make Peach Filling

Step One: Wash, and dice peaches

If using fresh peaches wash them and cut off any bruises or blemishes that you don’t want to eat. I cut mine in half, then quartered them then cut them in chunks. You can cut them as big or small as you like. I prefer a small bite size chunk. I cut them straight into my 9 inch pie pan or 9×9 square baking dish till it’s full to the top. This was 19 peaches.

Step Two: Add Sugar, Cornstarch, Nutmeg and Salt

In a small bowl combine sugar, salt and cornstarch. The cornstarch likes to clump up so mixing it with another dry ingredient help distribute evenly. If you are using ground nutmeg you can add it too. If you are using fresh whole nutmeg you can grate it either into a bowl or straight into the peaches.

Sprinkle the cornstarch and sugar mixture on to the peaches and mix in. Grate in the nutmeg and mix in.

Make Crumble Topping

Step 1: Mix Dry Ingredients

In a separate bowl mix together flour, sugar, cornstarch, baking powder, cinnamon, and salt. Mix so everything is combined with a whist, spoon or fork.

Step 2: Add Butter and Egg

First add the cold cubed butter. Mix in with a fork or your clean hands. Press the butter into the flour mixture with out melting the butter still its seem to be distributed evenly and starts to hold together when you squeeze it in your hands. At this point add the egg and mix it in either with you hands or a fork. The texture should be a little crumbly but hold together well.

Assemble and Bake

Take your snickerdoodle topping and crumble it on top of the peaches. Place a baking sheet under the pie pan or 9×9 dish to catch any drippings.

Bake in the oven at 350 degrees for 15 minutes uncovered and then cover with foil so the topping doesn’t burn. Cook for another 25 minutes. The peach juices should start to get all bubbly and possible bubble over the pan. If the juices are not bubbly the cobbler is not done leave for another 5-10 minutes. If everything looks good take it out of the oven and let cool completely.

Serve your family and friends this delicious Snickerdoodle Peach Cobbler with vanilla ice cream or whipped cream, and maybe even some caramel sauce… and ENJOY!

Snickerdoodle Peach Cobbler

Yield: 9 inch Pie Pan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

Peach Filling

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• 18-20 Fresh Peaches OR 3-4 cans of peaches OR 6 cups frozen peaches
• 2 Tablespoons Cornstarch
• 1/3 Cup Sugar
• 1/2 of a Whole Nutmeg Pit. Grated.
• A pinch of salt

Snickerdoodle Crumble Topping

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• 3/4 Cup Flour
• 1/2 Cup Sugar
• 1 Teaspoon Cornstarch
• 1 Teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 2 Table Spoons Cold Butter. Cubed
• 1 Egg

Instructions

Preheat oven to 350 degrees

Peach Filling

1. Wash and cut up 18-20 peaches.
2. In a small bowl mix together 1/3 cup sugar and 2 Tablespoons cornstarch
3. Combine the sugar, cornstarch, nutmeg and salt with the peaches in a pie pan or 9x9 baking dish.

Snickerdoodle Crumble Topping

1. In a medium sized bowl mix together the dry ingredients. 3/4 cup flour, 1/2 cup sugar, 1 teaspoon cornstarch, 1 Tablespoon cinnamon, 1 teaspoon baking powder.
2. With a fork or your clean hands mix in 2 Tablespoon cold cubed butter into the dry ingredients.
3. Once the butter is evenly incorporated and the dough is able to hold together add 1 egg and mix in.

Assemble and Bake

1. Sprinkle the Snickerdoodle topping on the top of the prepared peaches.
2. Bake at 350 for 15 minutes uncovered.
3. Bake for an additional 25 minutes with a foil covering so that the topping doesn't burn.
4. Take out of over and let cool completely before serving with ice cream or whipped cream or caramel syrup, or even just simply by its self!

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Most of these ingredients should be very easy to find in your local grocery store or you already have in your pantry. Although fresh nutmeg and monk fruit sweetener (optional) may be hard to find… here are some links to make it easier.

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Whole Nutmeg – The Spice Way – 4oz

The post Simple Snickerdoodle Peach Cobbler (Fresh Peaches) appeared first on Embracing The Home.