Peach Cobbler | The Foodie Pilgrim

By John, 3 August, 2014

Description

This traditional American summer classic is best made with very fresh peaches when they are in season in August and early September.

Be sure to buy them where they are grown! As with most fruit, the riper a peach gets, the softer it gets, so tree-ripe fruit is hard to pack and ship. Peaches shipped from Georgia or elsewhere are typically picked somewhat underripe, and then gassed with ethylene in a warehouse to "ripen" them artificially.

Yield

4 Servings

Preparation time

1 hour

Ingredients

8 Peaches (fresh, peeled and cut into chunks)

1⁄4 c Sugar

1⁄4 c Brown Sugar

1⁄4 t Cinnamon

1⁄8 t Nutmeg

1 t Lemon Juice

2 t Corn Starch

1 Cobbler Topping (see Cobbler Topping recipe)

1⁄4 c Cinnamon Sugar (3.5 Tbsp sugar and 0.5 Tbsp cinnamon)

Instructions

Preheat oven to 425.
Peel and cut the peaches into chunks or slices to suit your preference. I like a chunky cobbler with bursts of peachy flavor!
Combine the sugars and spices.
Combine the lemon juice with the corn starch.
In a big bowl, mix everything together until the peaches are well coated.
Bake the peaches in an ovenproof dish for 10 minutes while you assemble the topping.
Take the hot peaches from the oven and dot the top with the topping mix as evenly as you can.
Sprinkle the top with a quarter-cup of cinnamon sugar.
Bake for 30 minutes, or until bubbling and the kitchen smells like peachy awesomeness.

Notes

Great with fresh whipped cream or vanilla (or ginger!) ice cream,