What happens when Trader Joe’s is stocked on peaches and you find yourself at home on a rainy afternoon? Peach Cobbler would be the answer. The stars aligned, both girls napped at the same time and I had just enough time to tackle this recipe. It’s a good one, I promise ;)
Peach Cobbler via The Slow Roasted Italian:
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
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water
3 tablespoons white sugar (I didn’t measure this, but I know I didn’t use 3 Tbsp, likely closer to 1)
Preheat oven to 400° (if you are using a dark or glass pan – 425° if you are using a light color pan).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish (Mine was 2.5 quarts). Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugars, 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.
Remove peaches from oven, and drop spoonfuls of topping over them.
Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.