Peach Country Cobbler

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 6 cups sliced peeled and pitted firm-ripe peaches (3 3/4 to 4 lb.)
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 1 1/2 cups sifted all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 5 tablespoons ice-cold butter, diced
• 3/4 cup milk
• 1 pint vanilla ice cream (or 1 cup heavy cream, softly whipped)

Recipe

• 1 preheat oven to 400°.
• 2 to make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
• 3 mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
• 4 to make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
• 5 drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.
• 6 **alternative way to make the topping—add all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
• 7 scoop the peach mixture into an ungreased shallow 2 ½ quart casserole, spreading to the edge.
• 8 drop the topping by tablespoons on top, spacing evenly.
• 9 bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
• 10 serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.