Ingredients: |
Ingredients: PEACH FILLING
8 fresh PEACHES, peeled, pitted, and sliced into thin wedges
1/4 c. WHITE SUGAR
1/4 c. packed BROWN SUGAR
1/4 teaspoon GROUND CINNAMON
1/8 teaspoon GROUND NUTMEG
1 teaspoon fresh LEMON JUICE
2 teaspoon CORNSTARCH
FOR TOPPING
1 c. ALL- PURPOSE FLOUR
1/4 c. WHITE SUGAR
1/4 c. BROWN SUGAR
1 teaspoon BAKING POWDER
1/2 teaspoon SALT
1/2 tablespoons unsalted BUTTER, chilled and cut into small pieces
1/4 c. boiling WATER
2 tablespoons WHITE SUGAR stirred together with 1 teaspoon GROUND CINNAMON
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Directions: |
Directions:MAKE FILLING:
Preheat oven to 425 F. In a large bowl, combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake for 10 minutes.
MAKE TOPPING:
Meanwhile, in a large bowl, combine flour, white sugar, 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.
Removed peaches from oven, and drop spoonfuls of topping over them, Sprinkle entire cobbler with sugar-cinnamon mixture. Bake until topping is golden, about 30 minutes. |
Personal
Notes: |
Personal
Notes: Wonderful and extremely easy recipe. The only change I made was to use 1/2 cup of light brown sugar instead of 1/4 cup white and 1/4 brown, Also, as someone else suggested. I used big slices of fresh peaches to feel texture. -russianbear2.
if your peaches are super ripe and juicy, increase the amount of cornstarch below by a teaspoon or so.
if you're using frozen peaches bake 10 minutes more, before adding topping.
I've been experimenting with cobbler for some time and this recipe is the final result. loved by all. Use fresh Georgia peaches, of course-AEPOSEY
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This recipe for FRESH SOUTHERN PEACH COBBLER is from