Ingredients
The following ingredients have 4 Servings
- 1/4 cup butter (melted)
- 10-12 fresh ripe peaches (peeled, pitted and sliced thick (about 8-10 cups))
- 1/4 cup firmly packed light brown sugar
- 2 Tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1 Tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons butter (chilled and cut into small pieces)
- 1/2 cup boiling hot water
- 3 Tablespoons additional granulated sugar for sprinkling over top
Instruction
- Heat oven to 400 degrees. Peel, pit and slice peaches into thick slices. Melt butter and pour into a large 9x13" pan.
- In a large bowl, combine the sliced peaches, sugars, cinnamon, cornstarch and lemon juice and toss to coat. Pour into the pan right over the melted butter. Bake for 10 minutes in the preheated oven while preparing cobbler topping.
- While the peach filling is baking, prepare the cobbler topping by combining the flour, sugars, baking powder and salt in a large bowl.
- Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs, then stir in the boiling hot water just until everything is combined.
- After peaches have cooked for 10 minutes, remove from the oven and drop spoonfuls of the cobbler topping over the peaches. The topping will rise and spread as it cooks, so no need to worry about spreading it around. Just try to cover the peaches evenly with dollops of cobbler topping.
- Sprinkle the cobbler with the 3 additional tablespoons of granulated sugar, then return to the oven and bake for 30 minutes, until the topping is golden brown and the peach filling is bubbling up around the edges. You may want to bake it on a baking sheet just in case the fruit juices bubble over during the cooking process.
- Remove from heat and allow to cool for at least 30 minutes to 1 hour before serving with vanilla ice cream.
