Southern PEACH COBBLER
about 8 fresh peaches - peeled, pitted and sliced into thin wedges
(NOTE: If you're feeling lazy and don't mind a chewier cobbler, just leave the peel on!)
1/4 cup white sugar**……………………………………….1/4 cup brown sugar
1/2 tsp. ground cinnamon……....………………………….1/4 tsp. ground nutmeg
1 tsp. lemon juice…....……………………………………… 2 tsp. cornstarch
**for SUGAR-FREE: substitute regular white Splenda (not baking blend) for the white sugar ~ and brown sugar blend Splenda for the brown sugar ~ in equal amounts
Cobbler Crust:
2 cups flour…………………………....………………………1/2 cup white sugar
1/2 cup brown sugar………....………………………………2 tsp. baking powder
1 tsp. salt………....……………………………………………1/2 cup boiling water
12 TB unsalted butter, chilled and cut into small pieces
PLUS: 3 TB sugar to sprinkle on top
***
Preheat oven to 350°. (HOW to PEEL your peaches: bring a big pot of water to a boil and add the peaches. When the water comes back to boil, remove peaches and run cold water over them. The peel should easily come off with a paring knife)
In a large bowl, combine peaches with the other top ingredients. Toss to coat evenly, and spread out in a large baking dish. Bake for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugars, 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.
***
Remove peaches from oven, and drop tablespoonfuls of topping over them.
Sprinkle the top with the sugar. Put your dish on a baking sheet (to catch run-over) and bake until the top is golden (about 45-60 minutes ~ depends on your oven and the color of the pan). Serve warm or cold ** Great with a scoop of ice cream on top!