Peach Cobbler with Cinnamon Glaze | TheBlondeInTheApron.com

A few weeks ago, we took a little trip out to East Texas to see Mr Man’s dad and stepmom.  We try to get out there to see them a few times a year, but it’s a must to go during the summer.  Why?  For the peaches and tomatoes, of course!  East Texas is known for their lakes and fishing, as well as their peaches and tomatoes.  I don’t know what it is about the area, but they produce some of the best peaches and tomatoes.

We laid low most of the weekend… did a little fishing.  Look at my little angler!

East Texas

 

But we definitely made a point to get some of the good stuff. We took a little jaunt up the road to Efurd’s.  Efurd’s is a local produce stand in Pittsburg, Texas.  

East Texas

East Texas

 

They’re known for their peaches, but they have other produce as well.

East Texas

 

We made sure to get plenty of peaches and tomatoes.  Mr. Man was talking about peach cobbler all the way up there, so that was definitely on the list of things to make with the peaches.  Then I had a Bubba moment and started rattling off all the other possibilities… peach ice cream, peach margaritas, peach pie, peach muffins, grilled peaches.  We started with peach cobbler.  

The crust on this cobbler is a little more cakey, rather than crusty.  Does that make sense?  It’s not exactly like cake, but it’s not exactly like pie crust.  Just a heads up in case you prefer a pie crust-type of cobbler.

This is what you need:

Peach Cobbler With Cinnamon Glaze

 

Let’s start by peeling the peaches.  First, we need to boil some water.  And get a bowl of ice water ready.  We’re going for a dip, y’all!

Carefully drop the peaches into boiling water. 

Peach Cobbler With Cinnamon Glaze

 

Leave them in there for 30 seconds.  Not 30 seconds after the water returns to a boil.  30 seconds from when the get into the pot.

Peach Cobbler With Cinnamon Glaze

 

After 30 seconds, take them out of the hot tub and dunk them into the ice bath.  They need to hang out for 10 seconds.

Peach Cobbler With Cinnamon Glaze

 

Take them out and now they’re ready to be peeled.  Just pinch a piece of the skin and peel it off.  The skin should slide right off.  Easy peezy peachy squeezy.  (Don’t mind me.  I’ve been exposed to too much Mickey Mouse Clubhouse lately.)

Peach Cobbler With Cinnamon Glaze

 

This may sound like an unnecessary step, but I promise it’s incredibly quick and easy.  This whole process took 3-4 minutes.    

Peach Cobbler With Cinnamon Glaze

 

Now half the peaches and remove the pit.

Peach Cobbler With Cinnamon Glaze

 

And then slice them and toss them into a large pot or Dutch oven.

Peach Cobbler With Cinnamon Glaze

 

Throw in some sugar, Sugar.  No?  How about Honey Bun?  Love Bunny?  Am I getting warm?

Peach Cobbler With Cinnamon Glaze

 

And add a little water.

Peach Cobbler With Cinnamon Glaze

 

Give it a stir, then bring them to a boil.  Once they come to a boil, turn the heat down and simmer for 10 minutes.

Peach Cobbler With Cinnamon Glaze

 

Remove them from the heat and stir in some vanilla.  Let them hang out for a few minutes while you get the rest of the cobbler ready.

Peach Cobbler With Cinnamon Glaze

 

Toss a stick of butter into your baking dish.  I recommend using a DEEP 9×13 baking dish.  If it’s not deep enough, you run the risk of things overflowing in the oven.  That’s never pretty.

Place the butter and baking dish in a 350° oven for a few minutes until it’s melted.

Peach Cobbler With Cinnamon Glaze

 

In the meantime, let’s make the crust.  Toss some flour, sugar, baking powder and salt into a mixing bowl…

Peach Cobbler With Cinnamon Glaze

 

And whisk everything together.

Peach Cobbler With Cinnamon Glaze

 

Slowly add in some milk while whisking.  I can’t whisk and pour and take pictures, but just take my word for it and do it gradually.  This will help prevent lumps.

Peach Cobbler With Cinnamon Glaze

 

It’ll look like this…

Peach Cobbler With Cinnamon Glaze

 

Grab your baking dish with the melted butter…

Peach Cobbler With Cinnamon Glaze

 

And slowly pour the mixture on top of the butter.  Don’t stir anything.

Peach Cobbler With Cinnamon Glaze

 

Then, with a slotted spoon, carefully spoon the peaches on top.  Try not to disturb things as best as you can.  The crust will rise to the top when it’s baking, so again, DON’T STIR!

Peach Cobbler With Cinnamon Glaze

 

Then, carefully, spoon the juice from the pan on top.  Bake it at 350° for 45-55 minutes or until the crust had turned golden.

Peach Cobbler With Cinnamon Glaze

 

While the cobbler’s cooking, let’s make the glaze. 

In a small sauce pan, toss in some sugar, water, cornstarch…

Peach Cobbler With Cinnamon Glaze

 

And cinnamon and butter.  Bring to a boil and whisk constantly.  Lower the heat to simmer and cook until it thickens.  Keep it warm until the cobbler is done.

Peach Cobbler With Cinnamon Glaze

 

When the cobbler’s done, take it out of the oven and drizzle the cinnamon glaze on top.

Peach Cobbler With Cinnamon Glaze

 

And here we go!

Peach Cobbler With Cinnamon Glaze

 

Peachy perfection!  Great all by itself…

Peach Cobbler With Cinnamon Glaze

 

But I prefer it with ice cream.

Peach Cobbler With Cinnamon Glaze

 

Here’s the recipe:

Peach Cobbler with Cinnamon Glaze
Serves 10
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
For the cobbler
  1. 6 cups peaches, peeled and sliced (about 8-10 peaches, depending on size)
  2. 3 cups sugar, divided
  3. ¾ cup water
  4. 2 teaspoons vanilla
  5. 2 ¼ cup flour
  6. 3 tablespoons baking powder
  7. ¾ teaspoon salt
  8. 2 ¼ cup milk
  9. 1 stick butter
For the glaze
  1. ¾ cup sugar
  2. ¾ cup water
  3. 1 ½ tablespoons cornstarch
  4. 1 tablespoon butter
  5. 1 ½ teaspoons cinnamon
For the cobbler
  1. Preheat oven to 350°.
  2. Fill a large bowl with water and ice. Then, fill a large pot with water and bring to a boil. Once the water is boiling, submerge the peaches for 30 seconds. (The 30 seconds starts as soon they're in the pot, not 30 seconds after the water returns to a boil). Remove the peaches from the boiling water and submerge them in the bowl of ice water for 10 seconds. Remove from the ice water. To peel, just grab a piece of the skin and it should easily come off.
  3. Half the peeled peaches and remove the pit. Slice them and transfer to a large pot or Dutch oven.
  4. Add 1 ½ cups sugar and ¾ cup water to the sliced peaches. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes. Remove them from the heat and stir in the vanilla. Set aside while you make the rest.
  5. Place the stick of butter in a deep 9x13 baking dish and put the dish in a 350° oven for a few minutes until the butter is melted.
  6. Sift together the flour, baking powder and salt. Slowly add the milk, whisking continuously to prevent lumps.
  7. Gently pour on top of the melted butter in the baking dish. Do not stir.
  8. With a slotted spoon, transfer the peaches on top of the flour and milk mixture. Again, do not stir; the crust will rise to the top when it's cooking. Carefully spoon the juice from the peaches on top. Bake for 45-55 minutes or until the crust is golden.
  9. Make the glaze while the cobbler is cooking.
For the glaze
  1. In a sauce pan, combine ¾ cup sugar and the next 4 ingredients. Bring to a boil and continue cooking until it thickens. Keep warm until the cobbler is done. Drizzle on top of the cobbler.
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