a balanced plate with room for dessert


Peach Cobbler

When I went home for the weekend I was asked to make a dessert for dinner. I went to the grocery store to buy the ingredients to make a rhubarb crisp. When I got there, there was no rhubarb to be found. I stared at all the fruit in front of me and decided to pick peaches. It turned out to be a great decision because this cobbler was amazing.

You know it’s good when my brother, who dislikes most desserts, and my step dad can polish off the majority of it within 20 minutes!

Peach cobblerPhoto taken by Becca Li

Peach Cobbler
serves 8

8 fresh peaches: peeled, pitted and sliced wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch

1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

  1. Preheat oven to 425°F.
  2. In a large bowl, mix together the peaches, 1/4 cup white and 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, nutmeg, lemon juice and corn starch. Let sit until the sugar thickens. Pour into a 2 quart baking dish and bake for 10 minutes.
  3. While the peaches are baking, mix together the flour, 1/4 cup white and 1/4 cup brown sugar, baking powder and salt. Blend in the butter with a pastry blender or your fingers until the mixture represents a coarse meal. Add water and stir until just combined – be careful not to over mix.
  4. Drop dollops of the flour mixture on top of the baked peaches.
  5. Mix together the 3 tablespoons white sugar and 1 teaspoon cinammon to make a topping. Sprinkle over the cobbler.
  6. Bake for 30 – 35 minutes, or until the top is golden brown.
  7. Serve warm with vanilla ice cream!