Teresa's Peach Cobbler

By tamalone

Ingredients

• 8 fresh peaches - peeled, pitted and sliced into thin wedges, or 4 cans drained well
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• TOPPING
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 8 x 8 baking dish. Bake in preheated oven for 10 minutes (Skip this pre-baking step if using canned peaches).

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes, and a toothpick comes out clean out of biscuit dough.