Ingredients
Equipment
Method
- Preheat oven to 425°F.
- In a large bowl, combine sliced peaches, white sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish.
- Bake in preheated oven for 10 minutes.
- While peaches are baking, in a separate bowl, blend the flour, ¼ cup of brown sugar, baking powder, and salt.
- Mix in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from the oven, and drop spoonfuls of topping over them.
- Sprinkle the remaining ¼ cup of brown sugar over the cobbler.
- Bake until topping is golden, about 30 minutes.
Notes
- Tip 1: Once cooled, cover your Peach Cobbler with plastic wrap or foil, and store it in the refrigerator. It will last for up to three days but is best enjoyed fresh.
- Tip 2: You can freeze leftovers. Just make sure it’s completely cool, then wrap it tightly in foil or plastic wrap before placing it in the freezer. It can last up to three months.
- Tip 3: Warm Peach Cobbler with a scoop of vanilla ice cream is a classic combination.
- Tip 4: Feel free to mix in other fruits like blueberries or strawberries for a twist on flavor.
- Tip 5: When making the topping, avoid overmixing. A few lumps are okay; it helps create a nice texture after baking.