Roughly chop the toasted pecans and add to the peaches.Add the sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch to a 10″-12″ cast iron skillet and toss (with your hands) to combine.Then adjust the oven temperature to 375F. Bake for 8-10 minutes until toasted and fragrant.Preheat the oven to 350F and scatter the pecans on a baking pan.Cover most of the surface area, allowing some peaches to poke through. We’re going for easy and rustic! Simply pat down some chunks of the cobbler between your hands and place it on top of the peaches. Cobbler Topping – When adding the cobbler on top of the baked peaches, try not to fuss with it too much.Keeping it cold allows the butter to hold its shape and those little tiny pockets of butter will create a super tender and fluffy cobbler topping. If it’s too soft, it will just disappear into the cobbler mixture. Butter – Make sure the butter is as cold as possible before working it into the cobbler dough.If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If possible, measure the flour with a food scale. It’s the number one reason why most recipes fail. Flour – I say this in every post, and for good reason.Don’t skip this step! Otherwise the peach filling will be way too firm in the end. This gives the peaches a head start, allowing them to bake into perfectly tender slices. Pre-Baked Peaches – Before the cobbler topping is added, the peaches are baked on their own for about 10 minutes.This is the perfect thickness for this cobbler as each slice will be about 1/2 inch thick. And when slicing the peaches, cut them into 8 slices each. But too firm, and it turns the cobbler a bit too tart. If they’re too soft, the cobbler could turn out too mushy. Peaches – Use peaches that are slightly underripe.To make sure this cobbler turns out just right, here are my top peach cobbler baking tips: Ease – The entire recipe is so easy to make! Everything is mixed by hand (truly, I used my hands as the main mixing tool for this fresh peach cobbler), and it only takes about 30 minutes to bake.This creates a glossy and crisp crust on top of the cobbler, adding another yummy texture to this cobbler recipe. Sugar Crust – The cobbler is brushed with cream and topped with raw sugar before baking.The slight molasses flavor pairs perfectly with the fresh peaches. Brown Sugar – This cobbler is sweetened with brown sugar in both the peaches AND the cobbler topping.The added crunch helps break up the monotony of tender peaches and fluffy cobbler topping while also rounding out the flavor of this cobbler. Toasted Pecans – To balance out the sweet and slightly tart peaches, warm and toasted pecans are added to the mix.AKA they’re not too mushy and not too firm. I prefer to use slightly firm peaches as they bake into the most delicious tender slices that still have a toothsome consistency. Fresh Peaches – This peach cobbler is made with FRESH peaches for a much more true peach flavor.With SO many peach cobbler recipes out there, why make this one? Well let’s break this down: Paired with a sweet brown sugar cobbler topping, this peach cobbler is bound to be your new favorite summer dessert. This fresh peach cobbler recipe knocks the socks off of canned peach cobbler! The peaches have so much more flavor and bake into delicious slices that are tender but too soft or mushy.
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