{in the kitchen} Easy Peach Cobbler

Apparently, I’m a sucker for any dessert that fits in a 8″ square pan and includes fruit (exhibits A and B).  But nothing says summer like a cobbler, right? After a crazy, pregnant “I need peach cobbler right now!” moment, I scoured the web for an easy recipe, but nothing seemed easy enough.  Until this one!  One warning, in case you are particular about cobblers: this recipe makes a more cakey version.  I happen to love it that way, but you may have a different opinion. 

Ingredients:
8 fresh peaches, peeled, pitted and sliced into thin wedges (I used six, didn’t peel and cut into small chunks instead.  I’m a rebel.) 
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch (I didn’t have any, so omitted.  Still tasted great)
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Topping: 1 cup all-purpose flour
1/4 cup sugar

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Mix together: 3 tablespoons sugar & 1 teaspoon ground cinnamon


1. Preheat oven to 425 degrees F.
2. In a large bowl, combine peaches, 1/4 cup  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.               
3. Meanwhile, in a large bowl, combine flour, 1/4 cup sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry blender (or just your fingers), 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. (It may just be my oven, but my cobbler was golden brown in half the time, about 13-15 minutes.) 

Original recipe found here.