I noticed our peach and nectarine trees are full of blossoms. I started to worry because I haven't made one dessert yet with the peaches and nectarines that we canned last year.
I found this cobbler recipe and it's just Perfect! I can't wait to try it with nectarines too. I noticed some people mix half nectarines and half peaches for this recipe. YUM!
Southern Style Peach Cobbler
1 quart jar canned peaches, drained
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
6 TB unsalted butter, chilled and cut in pieces
1/4 cup boiling water
Mix Together
3 TB sugar
1 tsp. ground cinnamon
Note: I used our sliced canned peaches and drained them. The original recipe calls for 8 fresh peaches, peeled, pitted and sliced.
In large bowl, combine peaches, 1/4 cup sugar 1/4 cup brown sugar, 1/4 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, lemon juice and cornstarch. Toss to coat and pour in 2 quart baking dish.
Bake 425 degrees for 10 minutes.
Meanwhile, combine flour, 1/4 cup sugar, 1/4 cup brown sugar, baking powder and salt. Blend in cold butter with pastry blender until mixture is crumbly. Stir in boiling water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with cinnamon and sugar mixture. Bake 20 to 30 minutes or until topping is golden brown.
Serve with lots of whipped cream :)
Recipe Source: All recipes Southern Peach Cobbler
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