|Peach Cobbler with Vanilla Ice Cream|
When I was young, my parents cooked dinner almost every night and rarely went out on dates. But on those rare occasions when they did, my brother and I got to eat Swanson fried chicken frozen dinners. It was such a treat! I wasn’t a fan of the mixed vegetables, liked the chicken and mashed potatoes and absolutely loved the apple cobbler.
My fondness for cobbler remains to this day, and this dessert is one of my favorites. Though three steps are involved, this cobbler is worth the effort. Served with a scoop of vanilla ice cream, there’s almost nothing better!
|the fruit ingredients|
|Ready for the topping|
|the "cake" ingredients|
|Cut the butter into the dry ingredients|
|Scoop this "cake" onto the peaches|
|the topping ingredients|
|Spoon the cinnamon sugar onto the dough|
|The finished product!|
8 fresh peaches–peeled, pitted and sliced into thin wedges (thawed frozen peaches are fine)
1/4 C. sugar
1/4 C. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch
In a large bowl combine ingredients from above. Toss to coat evenly and pour into a 9" x 9" baking dish. Bake at 425 ˚F in preheated oven for 10 minutes.
1 C. all purpose flour
1/4 C. white sugar
1/4 C. brown sugar
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, chilled and cut into small pieces
1/4 C. boiling water
Meanwhile, in a large bowl combine flour, white sugar, brown sugar, baking powder, and salt. Blend in butter with your fingertips, or pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
3 Tbsp. white sugar
1 tsp. ground cinnamon
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Serve cobbler warm with a scoop of ice cream