I finally got around to making this awesome peach cobbler a few weeks ago and all the girls enjoyed it, even the ones that swore they did not like peaches 🙂 I found this “Best Ever Southern Peach Cobbler” recipe at http://www.theslowroasteditalian.com and it was true to the title!
- 8 fresh peaches-peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
*3 tablespoons sugar to sprinkle on top of cobbler before baking
- Preheat oven to 400 degrees (425 if you are using a light colored pan)
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt.
- Blend in butter with a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with 3 tablespoons of sugar.
- Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise).
- Bake until topping is golden, about 30 minutes.
- Serve with a large scoop of vanilla bean ice cream and enjoy 🙂