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About the Dish

  • Butter

    Butter

  • Brown Sugar

    Brown Sugar

  • Lemon

    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

METHOD

1
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.
2
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.
3
Pour peach filling into buttered baking dish.
4
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.
5
Add milk and vanilla, and blend in with a spatula just enough to combine.
6
Drop heaping tablespoons of topping on top of the peach mixture. Sprinkle with 1 teaspoon Pocketful of Starlight Vanilla Sugar.
7
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.
8
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!