Summer Peach Cobbler

I normally don't like to get bloggy, but is there a summer dessert thats a better mix of sweet and tangy than a southern style peach cobbler? I put this iconic treat together last night once I was able to turn my oven on again after multiple 100-degree days. Warm peaches paired with ice cream was the perfect end to a long, hot day. Ok, enough of the Classic Annoying Blogger Intro, here's the recipe!

Photo edits courtesy of Jessica Li

Adapted from All Recipes.

Filling

• 2 large peaches (~2 c sliced peaches)

• 1 T white sugar

• 1 T brown sugar

• 1/4 - 1/2 t cinnamon

• 1/8 t nutmeg

• 1/2 t lemon juice

• 1 t cornstarch (sub maida)

Crust

• 1/3 c flour

• 1 T white sugar

• 1 T brown sugar

• 1/4 t baking powder

• 1/8 t salt

• 2 1/2 T almond milk, warmed

• 1 T cold butter, chopped into small pieces

Directions

1. Preheat oven to 425˚F.

2. Peel peaches and slice into 1/4 inch wedges.

3. In a 1.5 quart baking dish (I used a 6 c Pyrex container), combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until even.

4. Bake peaches for 12 minutes.

5. In a separate bowl, combine flour, white sugar, brown sugar, baking powder, and salt. Add the warm almond milk. Stir until the crust mixture becomes a thick paste.

6. Remove peaches from oven. Drop spoonfuls of crust mixture on top. Try to spread the crust out evenly, but leave gaps for water to escape. Evenly place the cold butter pieces on top. Lightly sprinkle the top with cinnamon.

7. Bake for an additional 30-35 minutes until the topping on top is golden.