Ingredients:
6 Cups Of Fresh Sliced Pitted Skinless Peaches
1/2 Cup Of C&H White Pure Cane Sugar
1/2 Teaspoon Of Fine Ground Table Salt
1/2 Cup Of C&H Dark Brown Cane Sugar
1/2 Cup Of Cold Real Unsalted Butter
1/8 Teaspoon Of Fresh Ground Nutmeg
1 Teaspoon Of Freshly Squeezed Lemon Juice
1 Teaspoon Of Pure Baking Powder
1 1/4 Teaspoon Of Fresh Ground Cinnamon
2 Teaspoons Of Pure Cornstarch
1 Cup Of White All Purpose Baking Flour
1/4 Cup Of Boiling Hot Water
Information:
Serving Size 6
511 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
To get started with this Southern peach cobbler recipe, you will first need to preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Next take out a large mixing bowl, and then briskly whisk together the fresh sliced pitted skinless peaches, one quarter cup of white pure cane sugar, one quarter cup of dark brown cane sugar, one quarter teaspoon of fresh ground cinnamon, fresh ground nutmeg, freshly squeezed lemon juice, and the pure cornstarch. Once you have an even mixture of ingredients, pour them all into a two quart glass baking dish. Bake these ingredients in the preheated oven for no more than ten minutes. Next take out a second mixing bowl, and then stir together the white all purpose baking flour, one quarter cup of white pure cane sugar, one quarter cup of dark brown cane sugar, pure baking powder, and fine ground table salt. Next stir in the cold real unsalted butter, whipping all of these ingredients together until it's even and crumbly. Next stir the boiling hot water into the mixture to make sure it's well combined. At this point your peaches are done baking, so spoon the clumps of batter over the top of them until it has all been used. Lastly you will want to sprinkle the cobbler with any leftover fresh ground cinnamon and white pure cane sugar. Bake the cobbler for half an hour or until it's golden brown on the surface. Serve this dessert hot with a cold scoop of vanilla ice cream.
