Successful Peach Cobbler

Last year I made a peach cobbler that turned out a bit sad. I figured I would give it another try with some fresh peaches that one of my neighbors gave me. I got this recipe from allrecipes.com but made a couple of changes. The peaches I had were fairly large, so I only used 6 peaches. It was great because it was perfect with the amount of topping. If I had used any more peaches, I think that the peach to topping ratio would have been off. Also, I diced my peaches rather than thinly slice them. There were some comments under the recipe that indicated that the cinnamon sugar mixture was too much, but I liked it as the recipe called for. Once the cobbler is cooled enough, top it off with a scoop of vanilla ice cream and enjoyed the yummy dessert.

Peach Cobbler

Fresh Peach Mixture

6 fresh peaches - peeled, pitted and diced

1/4 c white sugar 

1/4 c brown sugar 

1/4 tsp ground cinnamon 

1/8 tsp ground nutmeg  

1 tsp lemon juice

2 tsps cornstarch 

Topping

1 c flour 

1/4 c white sugar 

1/4 c brown sugar 

1 tsp baking powder

1/2 tsp salt

6 T unsalted butter, chilled and cut into small pieces

1/4 c boiling water 

Cinnamon Sugar Topping 

3 T white sugar

1 tsp ground cinnamon

Preheat oven to 425 degrees F (220 degrees C). 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 preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or 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 the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.