Sunday, July 5, 2015

Southern Peach Cobbler

Hubby really liked this, however he said that if it was cooked slightly longer and the crust had more crispiness it would be a 10!

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

Blanch the peaches in boiling water for about 1 minute to make removing the skin easier.
Let cool enough to skin and cut into thin wedges.
Then combine peach wedges with the remaining ingredients (sugar, brown sugar, cinnamon, nutmeg, lemon juice and corn starch).
Mix well and then transfer to a baking dish.
Bake peaches for 10 minutes on 425 degrees.

While the peaches are baking, make the topping:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 cup boiling water

Mix together the flour, sugar, brown sugar, baking powder and salt in a mixing bowl.
Once dry ingredients are mixed well, cut the butter into small pieces and mix in with a pastry blender (or fork/your hands).
The mixture should look crumbly and the butter should be well incorporated.
Then, add the boiling water and stir until everything is combined.
Scoop parts of this mixture and plop on top of the peaches.

3 tablespoons white sugar
1 teaspoon ground cinnamon
Mix sugar and cinnamon together and sprinkle evenly on top of cobbler.
Return to the oven for about 30 minutes. (The topping should be golden brown and the peaches bubbling.)
Let cool a bit, and serve warm with creamy vanilla ice cream.

Raegan Mirick's photo.
Raegan Mirick's photo.

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