8medium-size fresh peaches* (about 9-10 cups)sliced into thin wedges or bite size chunks
1teaspoonfresh lemon juice
1/4cupwhite sugar
1/4cupbrown sugar
1/4teaspooncinnamon
1/8teaspoonnutmeg
2teaspoonsarrowroot or cornstarch
Crust Topping
2cupsall-purpose flour
1/2cupwhite sugar
1/2cupbrown sugar
2teaspoonbaking powder
1teaspoonkosher salt
12tablespoonsbutter chilled and grated
1/2cupboiling water
Cinnamon Sugar Topping
1/3cupwhite sugar
2teaspoonscinnamon
Instructions
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven, as the cobbler may overflow. The baking pan will catch the drips and prevent a mess in the oven.
In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
Notes
From: Barefeet in the Kitchen*If using canned peaches, use about 5 cans, or 6-7 cups. Drain about half of the juice (or 3 out of 5 cans worth). Use a cheese grater or grating attachment in a food processor to cut the butter in quickly.