Peach Cobbler
During peach season, this recipe is one to break out. With an extra generous helping of crust, and extra gooey inside to compensate, your peaches will thank you.
Servings: 4 people
Ingredients
Peach Mix
- 4-6 small to medium peaches
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp lemon juice
- 1/2 tsp cornstarch
Crust
- 1 cup flour (I used gluten free)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter
- 4-5 tbsp boiling water
Optional Sprinkle Topping
- mix of cinnamon and sugar sprinkle on with fingers
- 1-2 tbsp quick cooking oats to add extra texture to crust
Instructions
- Preheat the oven fo 425 degrees
- In a large bowl, combine the peaches, sugars, spices, lemon juice, and cornstarch. Gently mix and put in baking dish.
- In bowl of your mixer, combine flour, sugars, baking powder, and salt. Cut the butter in with pastry blender or your fingers. The mixture will resemble coarse and dry cookie dough. Stir in water until just combined. The mixture now resembles wet cookie dough.
- Take large spoonfuls of dough and make large pancake-cookie pieces with your hands and gently lay on the peach mixture. Repeat until all the crust dough is used up.
- Optional, but recommended: sprinkle the top with equal amounts of cinnamon and sugar mixture, and 1-2 tablespoons of quick cooking oats.
- Bake in oven at 425 degrees for 40-45 minutes. It takes slightly longer to make sure the insides of crust are cooked all the way through.
