Churro-Spiced Peach Cobbler

• •4 large peaches, fresh, ripe, peeled, pitted, and sliced 1/2-inch thick
• •0.3 cup granulated sugar
• •1 tablespoon cornstarch
• •0.8 teaspoon ground cinnamon
• •0.3 teaspoon ground nutmeg
• •1 teaspoon lemon juice, fresh
• •1 tablespoon unsalted butter
• •1 cup all-purpose flour
• •0.3 cup granulated sugar
• •1.5 teaspoon baking powder
• •0.3 teaspoon salt
• •0.3 cup unsalted butter, cold, cut into small cubes
• •0.3 cup whole milk
• •0.5 teaspoon vanilla extract
• •2 tablespoon granulated sugar
• •0.5 teaspoon ground cinnamon

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly butter an 8x8 inch baking dish or a 1.5-quart gratin dish.

2. 2

   In a large bowl, combine the sliced peaches, 0.25 cup granulated sugar, cornstarch, 0.75 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, and lemon juice. Toss gently to coat the peaches evenly.

3. 3

   In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Add the peach mixture and cook, stirring occasionally, for 5-7 minutes, until the peaches begin to soften slightly and the sauce thickens. Pour the peach filling into the prepared baking dish.

4. 4

   For the Churro Topping: In a medium bowl, whisk together the all-purpose flour, 0.25 cup granulated sugar, baking powder, and 0.25 teaspoon salt.

5. 5

   Cut in the cold butter using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

6. 6

   In a separate small bowl, combine the whole milk and vanilla extract. Add the wet ingredients to the dry ingredients, mixing with a fork until just combined. Do not overmix; the dough will be slightly shaggy.

7. 7

   Drop spoonfuls of the cobbler topping over the warm peach filling, leaving some gaps for steam to escape.

8. 8

   For the Churro Sugar Topping: In a small bowl, combine 2 tablespoons granulated sugar and 0.5 teaspoon ground cinnamon. Sprinkle this mixture generously over the cobbler dough.

9. 9

   Bake for 30-35 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbly. The topping should feel firm to the touch.

10. 10

    Let the cobbler cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

Chef's Tips

• 💡For the best flavor and texture, use ripe but firm fresh peaches. If fresh peaches are not in season, you can use two (15-ounce) cans of sliced peaches, drained well.
• 💡Do not overmix the cobbler topping dough; overmixing can lead to a tough crust. A slightly shaggy dough is perfect for a tender, biscuit-like topping.
• 💡Serve warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
• 💡To check if the topping is cooked through, insert a wooden skewer or toothpick into the center of a dough portion; it should come out clean.