Ingredients

  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • 4 cups sliced fresh peaches
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons shortening
  • ½ cup milk
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).

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  • Step 2

    Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor’s Note) and lemon juice, tossing until peaches are evenly coated.

  • Step 3

    Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.

  • Step 4

    In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.

  • Step 5

    Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.

  • Step 6

    Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.

  • Editor's Note:

    To peel peaches, fill a large saucepan with water and bring to a boil. Turn off the heat and add the peaches. Let the fruit sit in the hot water for one minute to loosen the skins. Remove peaches with a slotted spoon and transfer to a bowl of ice water. When peaches are cool enough to handle, slip off the skins and slice.

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