Schnepf Farms Peach Cobbler

Photo by Lori W.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • For the filling:

  • 8

    fresh peaches, peeled, pitted and sliced into thin wedges

  • 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

  • For the topping:

  • 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

  • For the sprinkled topping:

  • 3

    tablespoons white sugar

  • 1

    teaspoon ground cinnamon

  • Personal Note: I used a 9 x 13 pan. I am going to do 1 1/2 times the ingredients next time. It was delicious though, just not enough of it!

  • 2

    nd note: I actually doubled the recipe and put it in a 12x15 pan. Turned out great!

Directions

Preheat oven to 425 degrees. 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 2-quart baking dish. Bake in preheated oven for 10 minutes. 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 fingertips or pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Mix 3 tablespoons white sugar and 1 tablespoon cinnamon and sprinkle onto cobble. Bake until topping is golden, about 30 minutes. Makes 8-10 servings.

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