My favorite classic peach cobbler with a twist. Crunchy Vanilla Bean Sugar topping sends this recipe to the next level! Serve with a high quality vanilla bean ice cream for the ultimate summer treat.
8 fresh peaches peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar firmly packed
1/4 teaspoon ground Saigon Cinnamon
1/8 teaspoon Ground Grenada Nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar firmly packed
2 teaspoons baking powder
1 teaspoon Kosher Flake Sea Salt
12 tablespoons cold unsalted butter cut into small pieces
1/2 cup boiling water
3 tablespoons Vanilla Bean Sugar
Preheat oven to 400 degrees.
In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
Pour fruit mixture into a 9X13 inch baking dish.
Place in preheated oven and bake for 10 minutes.
While peaches are in the oven, mix together all the topping ingredients, except the water and Vanilla Bean Sugar in a medium bowl.
Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal.
Pour in the boiling water and stir just until the mixture comes together and is just mixed through but still lumpy.
After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonful’s of the dough topping over peaches.
Evenly sprinkle the top of the dough with the 3 tablespoons of Vanilla Bean Sugar.
Place the baking dish on a cookie sheet or piece of foil and return to the oven. Bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.