You can’t have a menu of Southern desserts that doesn’t include peach cobbler. this is not true. But instead of using canned fruit submerged in the syrup, go with fresh or frozen peaches this time! This healthy-for-you version uses maple syrup, reduces sugar and includes must-have flavors like vanilla, cinnamon, and nutmeg to create a healthy and delicious fruit-filled treat that will satisfy any dessert craving.
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Your best peach cobbler
Makes: 4 servings
for the crust
- 1 14 cups (156 g) all-purpose flour, plus more as needed
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon pink Himalayan salt
- 1⁄2 cup (114 g) cold unsalted butter
- 6 tablespoons (90 ml) cold water
- 1 large egg, scrambled
- pinch ground cinnamon
- 5 cups (770 g) thickly sliced peaches fresh or thawed and frozen
- 1⁄2 cup (120 ml) pure maple syrup
- 1⁄4 cup (55 g) light brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon canned lemon juice
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 1 teaspoon water
To make the crust:
Combine the flour, granulated sugar, and Himalayan pink salt in a medium bowl. Cut the cold butter into small pieces. Add the butter to the flour mixture and using a pastry cutter, mix the butter into the flour until crumbs appear. Slowly add cold water to the flour and mix it into the flour using your hands or a spoon until the dough begins to form a ball. Sprinkle the work surface with additional flour.
Transfer the dough ball to the prepared work surface and knead 4 to 5 times, until smooth and elastic. Cover the dough tightly with plastic wrap and place in the refrigerator to cool for 30 minutes. Heat the oven to 375 degrees Fahrenheit. Grease a 2-inch (6 1/2-inch) cast iron skillet.
To make the filling:
Combine peaches, maple syrup, brown sugar, cinnamon, lemon juice, vanilla, and nutmeg in a large bowl. Stir the ingredients together well. In a small bowl, mix cornstarch and water to make a mixture. Add clay to the peaches. Mix everything together well and set the filling bowl aside.
Pour the peach mixture into the prepared cast iron skillet. Set the skillet aside. Sprinkle the work surface with additional flour. Take the dough out of the refrigerator, roll it up, and put it on the prepared work surface. Using a rolling pin, roll out the dough until it is 14 inches thick. Cut the dough into 2 inch (5 cm) wide strips.
Arrange the dough slices in a grid over the peach filling. Brush the dough with beaten eggs, then sprinkle the dough with cinnamon. Bake the cobblers for 30 minutes, until crust is golden and filling is bubbling. Let the cobbler cool on a wire rack for 30 minutes before serving.
Reprinted with permission from Healthier Southern Cooking by Eric and Shanna Jones, Page Street Publishing, co. 2022.