Peach Cobbler with a Brown Sugar & Saigon Cinnamon Crust
A delightful peach cobbler featuring a sweet brown sugar and Saigon cinnamon crust that perfectly complements juicy peaches, perfect for any occasion.
Ingredients
For the filling
- 4 cups fresh or frozen peaches, peeled and sliced Use ripe peaches for the best flavor.
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional) For thickening if desired.
- 1/2 teaspoon vanilla extract
For the crust
- 1 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon Saigon cinnamon Can substitute with regular cinnamon.
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (dairy or non-dairy)
For serving
- to taste Whipped cream or vanilla ice cream Optional but recommended.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the sliced peaches with granulated sugar, lemon juice, and vanilla extract. If the peaches are juicy and you want a thicker filling, add 1 tablespoon of cornstarch.
- Pour the peach mixture into a greased 9x9-inch baking dish.
Making the crust
- In a medium bowl, combine the flour, brown sugar, Saigon cinnamon, salt, and baking powder.
- Stir in the melted butter and milk to create a thick batter.
- Spoon the batter over the peaches in dollops, leaving some filling visible.
Baking
- Place the baking dish in the oven and bake for 40-45 minutes or until the topping is golden brown and a toothpick inserted into the crust comes out clean.
- If the topping gets too brown before the filling bubbles, cover the cobbler with aluminum foil and continue baking.
Serving
- Let the peach cobbler cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
Store leftover peach cobbler in the refrigerator for up to 3-4 days. It freezes well for about 2-3 months. Choose ripe peaches for the best flavor and if using frozen peaches, thaw and drain excess liquid.