Description
**I simply halved the recipe using two pie plates to bake it in, so I could use gluten free flour mix for half the recipe. Also I decreased the sugar because the peaches I used were really sweet already.
Ingredients
Scale
- BASE:
- 8 fresh peaches, peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp cornstarch
- TOPPING:
- 1 cup flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 8 TB butter, chilled and cut into small pieces
- 1/4 cup boiling water
- Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon
Instructions
- Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon
- Preheat oven to 425. In a large bowl, combine peaches sugars, cinnamon, nutmeg and lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile start on the topping. Combine flour, sugars, baking powder, and salt. Blend in butter with a fork or pastry blender, until mixture resembles coarse meal. stir in the water until just combined.
- Remove peaches from oven and drop spoonfuls of the topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture and return to oven. Bake until the topping is golden, about 30 minutes.
- Serve with vanilla ice cream or freshly whipped cream. Enjoy!