Ingredients
Equipment
Method
- Preheat oven to 425 degrees Fahrenheit.
- For the peach mixture:
- Combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch together in a large bowl.8 fresh Peaches (approx. 4 cups), peeled and chopped into bite-sized chunks, 1/4 cup White Sugar, 1/4 cup Brown Sugar, 1/4 tsp Cinnamon, 1/8 tsp Nutmeg, 1 tsp Lemon Juice, freshly squeezed, 2 tsp Cornstarch
- Stir to coat.
- Pour mixture into a 2-quart baking dish and bake for 10 minutes.
- After 10 minutes of baking, pull the peaches out of the oven and set aside. Keep the oven on and hot.
- For the dough:
- In a medium bowl, combine flour, white sugar, brown sugar, baking powder, salt, and cinnamon.1/4 cup White Sugar, 1/4 cup Brown Sugar, 1 tsp Baking Powder, 1/2 tsp Salt, 1 tsp Cinnamon, 1 cup All Purpose Flour
- Stir until well mixed.
- Add butter.6 tbsp Unsalted Butter, cold, cut into small pieces
- Using a pastry blender, or your fingers, combine the mixture until it becomes crumbly (it should look like Panko breadcrumbs).
- Add hot water and mix just until everything is moistened.1/4 cup Water, hot
- Putting everything together:
- Drop spoonfuls of dough onto the hot peach mixture.
- Return the peaches to the oven and bake for another 30 minutes, or until the dough is golden.
- Cool for 30 minutes before serving.
Notes
The cobbler will thicken as it cools.
This is so good with vanilla ice cream on top!
You can use fresh, frozen, or unsweetened canned peaches. Fresh and frozen are best. If using frozen, thaw them completely before baking. 40 ounces of frozen peaches is the equivalent to approximately 4 cups of fresh. If using canned, drain the juice before using in the recipe. Two 16-ounce cans of peaches is the equivalent to approximately 4 cups of fresh.
The easiest way to peel the peaches is with a vegetable peeler.
I’ve made the recipe using salted and unsalted butter. Both ways are amazing.