Fruit desserts just scream summer to me. After picking 20 pounds of peaches over the weekend I immediately started planning all the wonderful things I was going to do with them. First on my list was peach cobbler. A true Southern peach cobbler, topped with vanilla ice cream. Must. Make. It. Now.
Cast of characters: Fresh Peaches, Peeled, Pitted and Sliced, White Sugar Brown Sugar, Cinnamon, Nutmeg, Fresh Lemon Juice, All-Purpose Flour, Baking Powder, Salt, Cold Unsalted Butter and Boiling Water
Preheat oven to 400 degrees. Take your fresh peaches and cut a small X through the skin on the bottom of each peach.
Get a large pot of boiling water going and boil 2-3 peaches at a time for about 30 seconds.
Put them into a ice bath to stop the cooking. Once cooled they are super easy to peel. Slice peaches into wedges.
In a large bowl, add the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch.
Dump peaches into baking dish & bake for 10 minutes.
While the peaches cook combine flour, sugars, baking powder, salt & cold butter. Pulse until butter is pea sized.
Drizzle water in while food processor running until mixture is combined.
Once the peaches are done spoon the cobbler topping onto the peaches, Bake for 30 minnutes.
Let it cool & then enjoy!
For The Peaches:
8 Fresh Peaches, Peeled, Pitted and Sliced into Wedges
1/4 c White Sugar
1/4 c Brown Sugar, Firmly Packed
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1 tsp Fresh Lemon Juice
2 c All-Purpose Flour
1/2 c White Sugar
1/2 c Brown Sugar, Firmly Packed
2 tsp Baking Powder
1 tsp Salt
12 Tbsp Cold Unsalted Butter, Cut into Small Pieces
1/2 c Boiling Water
3 Tbsp White Sugar
1.Preheat oven to 400 degrees.
2. In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
3. Pour fruit mixture into a 9″ x 13″ inch baking dish.
4.Place in preheated oven and bake for 10 minutes.
5.While peaches are in the oven, add all the cake topping ingredients, except the boiling water, to a medium bowl. Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal. Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
6. After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. Sprinkle the top of the dough with the 3 tablespoons of sugar evenly. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.