Nothing beats a delicious cobbler when peaches are in season! Use this recipe with fresh peaches or (if you're dying for a peach cobbler out of season) frozen.
8 Peaches, Peeled, Pitted, and Sliced
1/4 C. Granulated Sugar
1/4 C. Brown Sugar (Packed)
1/4 tsp. Cinnamon, Saigon Ground
1/8 tsp. Nutmeg, Ground
1 tsp. Lemon Juice
2 tsp. Cornstarch
2 C. All-Purpose Flour
1/2 C. Granulated Sugar
1/2 C. Brown Sugar (Packed)
2 tsp. Baking Powder
1 tsp. Sea Salt, Fine
12 Tbsp. Unsalted Butter, Chilled and Cut Into Pieces
1/2 C. Boiling Water
3 Tbsp. Demerara Sugar
Preheat oven to 450°F. In a large bowl, combine the sliced peaches with 1/4 Cup each of brown and white sugar, spices, lemon juice and corn starch. Stir until ingredients are well-combined.
Pour mixture into greased 9X13 pan. Bake for ten minutes.
While the sugared peaches are baking, use a medium bowl to mix together the topping ingredients, except the boiling water and Demerara Sugar. Use a pastry blender to cut the butter into the dry ingredients, blending the shortening in until the mixture looks like coarse meal. Add the boiling water to the topping mix, and stir until just combined.
Remove sugared peaches from the oven, and drop large spoonfuls of topping over the warm peaches. Sprinkle Demerara sugar over the top of the cobbler.
Place the baking dish back in the oven. You may want to place a cookie sheet on the oven rack underneath, in case the cobbler boils over. Bake another 30 minutes, or until the topping is golden, and peach slices are tender.
Remove pan from oven and allow to cool on a wire rack for at least 10 minutes before serving. Top with vanilla ice cream (or peach ice cream!!) or homemade whipped cream for an extra-decadent treat.