Southern Peach Cobbler

Its summer time and peach season. My wonderful neighbor and friend went to a local orchard and brought back some super sweet peaches for me. I turned to the world of Internet and stumbled upon this yummy peach cobbler recipe from Allrecipes. I like this recipe better than the Paula Dean's I used before. The peaches I had were small peaches so I used 10 instead of eight. Next time I do want to add a few more peaches to get more fruit filling since it cooked down as it baked. I do think that the peaches you use make a big difference. I have now been spoiled with the delicious TX peaches from Ham Orchard in Terrell, TX and don't want to ever eat store bought or can peaches again! Also vanilla ice cream is a must to go with your warm peach cobbler. I will save the homemade vanilla ice cream recipe for another post. Here is the recipe: Ingredients: 8 big fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch Topping 1 cup all-purpose flour 1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and

cut into small pieces

1/4 cup boiling water

Mix together: 3 tablespoons white sugar 1 teaspoon ground cinnamon

1.	Directions: Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, combine peaches, 1/4 cup white 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 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, 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.