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About the Dish

  • Butter


  • Brown Sugar

    Brown Sugar

  • Lemon


  • Ground Cinnamon

    Ground Cinnamon

  • Ground Nutmeg

    Ground Nutmeg

  • All Purpose Flour

    All Purpose Flour

  • Turbinado Sugar

    Turbinado Sugar

  • Baking Powder

    Baking Powder

  • Whole Milk

    Whole Milk

  • Vanilla Extract

    Vanilla Extract

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Beautiful Briny Pocketful of Starlight Vanilla Sugar

    Beautiful Briny Pocketful of Starlight Vanilla Sugar


Heat oven to 375° F. Place 4 pats butter, two butter knives, and container of cream in the fridge to keep them chilled. Prepare your mise en place: Remove and discard peach pits, then thinly slice. Juice lemon, and measure 1 tablespoon of juice without seeds, reserve the rest for another use. Use 4 pats of butter to grease a 2-quart baking dish or casserole.
Combine peach slices, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg in a saucepan (if your peaches are still very firm/underripe, add 2 tablespoons water to this mixture). Mix gently, and cook over low heat until the peaches are just tender and syrup has thickened, about 10 minutes.
Pour peach filling into buttered baking dish.
To make the topping, in a large bowl combine flour, 2 tablespoons granulated sugar, baking powder and 1/4 tsp. Kosher salt. Add remaining 4 pats cold butter to flour mixture. Using a pastry blender or 2 table knives, cut butter into the mixture until it has the consistency of coarse crumbs or cornmeal.
Add milk and vanilla, and blend in with a spatula just enough to combine.
Drop heaping tablespoons of topping on top of the peach mixture. Sprinkle with 1 teaspoon Pocketful of Starlight Vanilla Sugar.
Bake until topping is golden and cooked through, 25-30 minutes. While cobbler is baking: Place 1 teaspoon Pocketful of Starlight Vanilla Sugar in jar of cream. Place lid on snugly.
Shake the jar vigorously. You should hear and feel cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt. You may enjoy the whipped cream just like this, or re-cover the jar and shake an additional 1-2 minutes for a firmer whip – but be careful not to shake it too much, or you’ll end up with butter. Serve & Enjoy!