Peach Cobbler
Servings 8
Ingredients
Peach Filling
- 8 medium-size fresh peaches* (about 9-10 cups) sliced into thin wedges or bite size chunks
- 1 teaspoon fresh lemon juice
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons arrowroot or cornstarch
Crust Topping
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter chilled and grated
- 1/2 cup boiling water
Cinnamon Sugar Topping
- 1/3 cup white sugar
- 2 teaspoons cinnamon
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.