Ingredients:

Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tsp. lemon juice
• 2 tsp. cornstarch

Topping

• cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp. salt
• 6 Tbsp. unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Sprinkled Topping

• 3 Tbsp. white sugar
• 1 tsp. ground cinammon

Notes: I did one 2 tsp brown sugar, 2 tsp white sugar for the sprinkled topping, it was lovely.

Directions:

Preheat oven to 425 degrees. In a large bowl combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in pre-heated oven for 10 minutes.

In a large bowl (I recommend a quick rinse and dry of the first one), combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. blend in butter with fingertips of pastry blender until the mixture resembles course meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfulls of topping over them.

Mix remaining sugar and 1 tbsp cinnamon and sprinkle onto cobbler. Bake until topping is golden, about 30 minutes.

Comments:

This gem was a newspaper clippin, highlightign the now in season peach. I have made it with canned peaches as well and it has worked just fine, just remember to drain them. This recipe has a lot of ingredients but doesn’t require that much skill to make, so it is a nice impressive recipe that doesn’t require a culinary genius to prepare. If you have the chance to visit Schnepf Farms, I highly recommend it.