• Pat Browne

Fresh Niagara Peach Cobbler

It’s peach season in Ontario. Now is the time to enjoy this juicy fruit. This cobbler is loved by all. Use fresh Niagara peaches, of course!

I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you won’t even need a knife!

Ingredients

  • 1 teaspoon fresh lemon juice

  • 2 teaspoons cornstarch

  • 1 cup all-purpose flour

  • ¼ cup white sugar

  • ¼ cup brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 6 tablespoons unsalted butter, chilled and cut into small pieces

  • ¼ cup boiling water

Mix Together

  • 3 tablespoons white sugar

  • 1 teaspoon ground cinnamon

Directions


Step 1

Preheat oven to 425 degrees F (220 degrees C).


Step 2

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.


Step 3

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.


Step 4

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.


ENJOY WITH A LITTLE VANILLA ICE CREAM!

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