Summer is the perfect time for finding amazing berries and stone fruit, it’s my favorite, so much so, that a few years back when we moved to the South Bay a peach tree was one of the first things I planted in our yard.
With so many awesome local farmer’s markets, getting your hands on perfectly ripe, deliciously fresh peaches is pretty easy, and so is this cobbler recipe!
I love this for ending Sunday family dinner on a sweet note or serving at a bbq. Enjoy!
Fresh Peaches, it really depends on size, but once washed and chopped you want about 6 cups of peaches.
¼ c White Sugar
¼ c Brown Sugar (loose, not packed)
¼ tsp ground cinnamon
⅛ tsp nutmeg
1 tsp fresh lemon juice
3 tsp cornstarch
Preheat oven to 425
In a large mixing bowl, combine washed, chopped, pitted peaches- ((leave the chunks big)), white and brown sugar, cinnamon, nutmeg, lemon juice and cornstarch. Use a big spoon to gently stir till everything is evenly coated.
Pour into a baking dish and bake for 10 minutes.
While peaches bake, make the topping…
1 ½ c flour
¼ c white sugar
¼ c packed brown sugar
1 ½ tsp baking powder
½ tsp salt
9 tbsp butter
3 oz boiling water
In a medium mixing bowl, combine flour, sugars, baking powder and salt. Chop butter into pea sized pieces and use your a pastry blender or fingertips to mix the butter in. You want to cut the butter in without melting it, so you’re going for a coarse, mealy texture. Use a light hand and stir in water until just combined.
Remove peaches from oven, drop large spoonfuls of the dough over the peaches until it’s gone!
Mix 2 tbsp sugar ½ tsp cinnamon and lightly sprinkle over the top.
Bake for about 25 minutes, or until topping is cooked through.