National Peach Cobbler Day
It’s not quite peach season, so I paid an ungodly amount ($2.99/lb.!!!) for peaches. My peaches weren’t quite ripe and probably should have let them sit in a paper bag for another day, but Sunday is baking day since it’s really the only day where I have the luxury of time! This is definitely worth another try when peach season is in full swing and I think next time I’ll add a little cinnamon to my peaches before baking them for the inital 10 minutes.
4 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
- Preheat oven to 425°F.
- Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
- Stir together flour, sugar, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)