Peach Cobbler

🧂 Ingredients

• 4 cups peaches

  peeled, pitted and sliced
• ½ cup sugar
• ½ cup brown sugar
• 2 teaspoons corn starch
• 1 tablespoon lemon juice

  fresh or store bought
• ½ teaspoon cinnamon

  I used roasted Saigon cinnamon
• ¼ teaspoon nutmeg
• 1 cup flour
• 3 tablespoons butter
• 2 tablespoons brown sugar

  heaping
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon

  I used roasted Saigon cinnamon
• 1 dash nutmeg
• ½ cup milk
• cinnamon

  to taste
• nutmeg

  to taste

Instructions

• 1 Preheat oven to 375 degrees F.
• 2 In a large saucepan combine the peaches, sugar, brown sugar, corn starch, lemon
  juice, cinnamon, and nutmeg. Bring mixture to a boil while stirring
  occasionally. Cook for about 1 to 2 more minutes so the mixture thickens. Remove
  from heat. Pour into a 2 quart/8 x 8 inch dish that's been sprayed with non
  stick spray.
• 3 In a medium sized bowl cut the butter into the flour. Add the brown sugar,
  baking powder, salt, cinnamon and nutmeg. Continue to cut the butter into the
  flour. It should resemble find crumbs.
• 4 Now add the milk and mix well.
• 5 Drop the mixture over top of the cooked peach mixture. Drop in small clumps
  scattered about. It looks more rustic if you don't over-think it.
• 6 If you are a cinnamon and nutmeg nut like me you can sprinkle more of it over
  top of the dough before popping it in the oven. It tastes amazing and looks
  pretty. Just sprinkle up high so it sprinkles thinly and you don't over-do it. I
  tend to hold the spices about 6 top 8 inches over the pan to make sure it's a
  light sprinkling.
• 7 Pop the casserole dish in the oven and bake for about 25 to 30 minutes, or until
  golden brown.
• 8 Can be served hot on its own, or top it with whipping cream, or ice cream.
• 9 Serve with a big old peachy keen smile.

Nutrition Info