Peach Country Cobbler
Peach Mixture:
- ¾ cup sugar
- 2 tablespoons cornstarch
- 6 cups sliced, peeled, and pitted firm-ripe peaches (3¾ to 4 pounds)
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1½ cups sifted all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon finely grated lemon zest
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 5 tablespoons ice-cold butter, diced
- ¾ cup milk
- 1 pint vanilla ice cream or 1 cup heavy cream, softly whipped
Instructions:
Top this delicious dessert with vanilla ice cream or whipped cream.
- Preheat the oven to 400° F.
- For the peach mixture: Combine the sugar and cornstarch in a large nonreactive pan, pressing out all lumps. Mix in the peaches, lemon juice, and butter, and bring to a boil over high heat. Cook and stir for 1 minute, then set off the heat.
- For the topping: Combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a large bowl. Add the butter and, using a pastry blender, cut in until the texture of coarse meal. Drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.
- Scoop the peach mixture into an ungreased shallow 2½-quart casserole, spreading to the edge. Drop the topping by tablespoons on top, spacing evenly.
- Bake on the middle oven shelf until bubbly and golden brown, 30 to 35 minutes.
- Serve warm or at room temperature, topped, if you like, with vanilla ice cream or whipped cream.