Peaches have been plentiful, so I’ve mostly been eating whole peaches as a snack. However, I’ve also topped my pancakes with them, stirred them into my vanilla yogurt, mixed them into my pesto pasta salads, and added them to my turkey burgers! Now, here’s my recipe for a not-too-sweet Peach Cobbler. It’s a great warm dessert made even more special with a scoop of vanilla ice cream on top.
Peach Cobbler
Peaches:
2 lbs. & 4 oz. peaches, sliced
1/3 cup sugar
½ tsp. cinnamon
¼ tsp. nutmeg
2 Tbsp. cornstarch
1 Tbsp. water
Topping:
3/4 cup all-purpose flour
1/4 cup sugar plus more for sprinkling
¾ tsp. baking powder
¼ tsp. salt
1 large egg, beaten
2 Tbsp. canola oil
1. Preheat oven to 400°F. In a large bowl, add the peaches, sugar, cinnamon, and nutmeg. In a small bowl, mix together cornstarch and water, add mixture to the peaches, and toss gently to coat fruit evenly.
2. In a medium bowl, mix together the flour, sugar, baking powder, and salt. In a small bowl, mix the egg and oil. Using a rubber spatula, stir the wet ingredients into the dry ingredients until all moistened.
3. Pour peaches into a 9 inch pie plate and spread batter over the fruit. If desired, sprinkle top with some sugar. Bake cobbler until topping is light brown and a toothpick inserted into the topping comes out clean, about 40 minutes. Allow cobbler to cool slightly on a wire-rack before serving. Enjoy!