7 medium peaches
¾ cup light brown sugar
2 tablespoons corn starch
1 tablespoon lemon juice
½ teaspoon salt
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter
½ cup buttermilk
2 tablespoons turbinado sugar
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With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Peel the peaches, if desired. If leaving skins on, rub with damp paper towels to remove fuzz.
vegetable peeler
paper towels
chopping board
7 medium peaches
Starting at the stem of one peach, slice down to the core and cut all the way around the peach to the other side of the stem with a paring knife. Gently pull the peach halves apart and remove the pit. Cut each peach half into ½”-thick wedges, discarding the stem. If the peach is sticking to the pit, carefully cut the wedges directly off the pit, using the knife to lever the wedges off. Transfer wedges and any juices to 10” skillet. Repeat with all peaches.
7 medium peaches
paring knife
cast iron skillet
spoon
To the peaches, add the brown sugar, corn starch, lemon juice and salt. Add the vanilla extract or vanilla seeds to the filling. Gently mix with a spatula to dissolve any lumps and disperse the ingredients. Set aside.
¾ cup light brown sugar
2 tablespoons corn starch
1 tablespoon lemon juice
½ teaspoon salt
2 teaspoons vanilla extract
measuring spoons
spatula
citrus juicer
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Whisk to combine.
1 cup all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
measuring cups
large bowl
whisk
Add the cold butter cubes. Rub the cubes with your fingertips until pea-sized crumbles form.
3 tablespoons unsalted butter
Add the buttermilk to the dry ingredients and toss with a spatula to combine.
½ cup buttermilk
liquid measuring cup
Distribute scoops (2-3 tablespoons each) of topping all over the peaches, then use the spoon to gently spread the topping out a bit. The topping shouldn’t cover the peaches, but it should form some larger islands through which the fruit peeks through.
Sprinkle the turbinado sugar evenly over the topping.
2 tablespoons turbinado sugar
Transfer the skillet to the middle shelf of the June Oven. Bake 50 minutes, until the fruit is bubbling vigorously and the topping is a deep golden brown. June will notify you when the cobbler is ready.
Remove the skillet from the June Oven and allow cobbler to cool at least 10 minutes before serving. Serve warm.
cooling rack
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