8-10 fresh peaches, peeled, pitted, and sliced into thin segments or wedges
⅓ cup granulated sugar
⅓ cup brown sugar
1 tsp ground cinnamon
⅛ tsp ground nutmeg, or use fresh nutmeg and a micro plane and grate it, to taste
Juice of ½ a lemon
2 teaspoons cornstarch
Cobbler topping:
1 ½ cups all-purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar
1 ½ tsp baking powder
1 tsp salt
6 tbsp unsalted butter, chilled and cut into small pieces
¼ cup boiling milk
Cinnamon-sugar topping:
2 tbsp white sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 425º F.
For the filling - In a large bowl, combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly and pour into a 9” x 13” baking dish that has been sprayed with cooking spray. Bake in preheated oven for 20 minutes.
For the cobbler topping – In a large bowl, combine all of the dry ingredients up to the butter and whisk until well incorporated. Blend in butter pieces using a pastry cutter, fork, or your fingertips, until mixtures looks like coarse meal. Stir in milk until combined.
Remove baked peaches from oven, and drop spoonfuls of topping all over them trying to get everything evenly covered. They will expand when they bake so don’t worry if some peaches are showing through.
Mix together cinnamon-sugar topping, sprinkle evenly over the top. Bake until topping is golden, about 20-25 minutes. Check for doneness.
Let cool at least 5-10 minutes before serving.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/southern-peach-cobbler/