Peach Cobbler With Sugar Cookie Crust
While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.
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INGREDIENTS
Nutrition- 8fresh peaches, peeled, pitted and sliced into thin wedges (I have only used fresh)
- 1⁄4cup white sugar
- 1⁄4cup brown sugar
- 1⁄4teaspoon ground cinnamon
- 1⁄8teaspoon ground nutmeg
- 1teaspoon fresh lemon juice
- 2
Topping
- 1
- 1⁄4cup white sugar
- 1⁄4cup brown sugar
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 6
- 1⁄4cup boiling water
MIX TOGETHER
- 3tablespoons white sugar
- 1teaspoon ground cinnamon
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DIRECTIONS
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- 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.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
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