Categories: Cobbler, Dessert, Peaches
Ingredients
- Peach Mixture:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 6 cups sliced peeled and pitted firm-ripe peaches (3 3/4 to 4 lb.)
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- Topping:
- 1 1/2 cups sifted all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons ice-cold butter, diced
- 3/4 cup milk
- Optional:
- 1 pint vanilla ice cream (or 1 cup heavy cream, softly whipped)
Directions
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Preheat oven to 400°.
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To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
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Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
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To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
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Drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.
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**Alternative way to make the topping—add all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
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Scoop the peach mixture into an ungreased shallow 2 ½ quart casserole, spreading to the edge.
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Drop the topping by tablespoons on top, spacing evenly.
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Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
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Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.