Peach Cobbler Recipe With Fresh Peaches

It's not too early to start thinking about fresh peaches. Actually, some of the California peaches are in the supermarkets already; however, their quality is somewhat uneven, what with being picked early and shipped for hundreds or thousands of miles. Still, even now it is possible to find ripe peaches with good flavor. In a manner of weeks, however, local peaches all over the country will begin ripening and crowding the shelves of departments and farmers markets everywhere.

Haven't we all been experimenting with Peach Cobbler for some time? Well, this recipe is the final result. It is loved by all and it is extremely delicious. We owe it to ourselves, then, to experience peaches during their summer prime in as many ways as possible. And one of the best, most time-honored ways to enjoy peaches is in a peach cobbler.

Ingredients for Peach Cobbler include 8 peaches cut into thin wedges after being peeled and pitted. 1/4 cup each white sugar, brown sugar and boiling water; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice and 1 of baking powder; 2 teaspoons cornstarch; 1 cup flour; 1/2 teaspoon salt; and 6 tablespoons unsalted butter that have been chilled and cut into small pieces. Mix 3 tablespoons of white sugar with 1 teaspoon of ground cinnamon.

For fresh peach cobbler, preheat your oven to 425 degrees F (220 degrees C). Then, in a big bowl, combine the peaches, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, lemon juice, cornstarch, and lemon juice.

Take a large bowl of combine flour, add quarter cup while sugar and another quarter cup of brown sugar, baking power and salt and blend the mixture by a pastry blender, toss to coat evenly. Then pour into a 2 quart baking dish and bake in preheated over for 10 minutes until the mixture resembles coarse meal.

Mix in the water until they are slightly combined. Take the peaches out of the oven and cover them with topping by the spoonful. The sugar and cinnamon mix should spread evenly over the whole cobbler. Bake for half an hour, or until the topping turns a delectable golden color.