Sunday, August 7, 2011

Peach Cobbler

Peaches are in season and I couldn't resist buying a basket of them. But with only 2 people in the house and having peaches so perfectly ripe I was worried about them going bad. What better way to use peaches then peach cobbler.
The only thing that I was missing that would have made this absolutely perfect was vanilla ice cream.

serves 4-6

  • 12 fresh peaches - peeled, pitted and cut into chunks
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoons fresh lemon juice
  • 1 tablespoon cornstarch 

    • 1 cup all-purpose white flour
    • 1/2 cup whole wheat flour
    • 1/3 cup white sugar
    • 1/3 cup brown sugar
    • 1-1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/3 cup unsalted butter, chilled and cut into small pieces
    • 1/3-1/2 cups boiling water
    • 3 tbsp white sugar
    • 1 teaspoons ground cinnamon
     Preheat oven to 425 F
    To easily peel peaches cut a small x into the flesh with a pairing knife
    Then place the peaches into a large bowl and poor boiling water over top. Have a bowl of ice water ready and after the peaches have sat in the boiling waiter for 40sec-1min take them out with a slotted spoon and place them in the ice water. The skin should now be loose and easy to pull off.

    In a large bowl, combine pealed chopped peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake the peaches in preheated oven for 10 minutes. 
    My peaches were really juicy and ripe
    Meanwhile, in a large bowl, combine flour, white sugar, brown sugar, baking powder, and salt. Blend in butter with a fork, 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 cinnamon sugar. Bake until golden, about 30 minutes. 

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