Ingredients
- 4 Cups canned peaches, drained can use fresh if desired, plus 1 teaspoon fresh lemon juice
- 1/4 Cup white sugar
- 1/4 Cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons cornstarch
Cobbler Topping
- 1 Cup flour
- 1/4 Cup white sugar
- 1/4 Cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, chilled cut into small pieces
- 1/4 Cup boiling water
Sugar Topping
- 3 Tablespoons white sugar
- 1 teaspoon cinnamon
Servings: Servings
Instructions
- Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
- In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
- Remove peaches from the oven and drop spoonfuls of the batter over the top.
- Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.