5 Cups of fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen

3 tablespoons plus 1/3 cup of packed light brown sugar

1 tablespoon plus 1 cup all -purpose flour

2 teaspoons fresh lemon juice

1/4 teaspoon of ground Ceylon Cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into small pieces

Let's Cook!

Preheat oven to 425 degrees F

In a large bowl, toss together the peaches and 3 tablespoons of the light brown sugar, 1 tablespoon of the flour, the lemon juice and Ceylon Cinnamon

Spoon the mixture into a 2 quart baking dish (use what you have) and bake 10 minutes

Meanwhile, in a medium bowl, whisk together the remaining  1/3 cup sugar, the remaining 1 cup flour, the baking powder and salt

Cut in the butter with a fork until the mixture resembles course meal

Stir in 1/4 cup boiling water and mix just until the dough comes together

Now, spoon dollops of dough over the baked peaches. Return the cobbler to the oven and bake for 25 minutes, until bubbling and golden brown. Let the cobbler cool before serving

Serve warm cobbler with vanilla ice cream with a sprinkle of cinnamon.

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