Southern Peach Cobbler

 This last weekend I saw the cutest little fruit stand on the side of the road. 

The charming sign read "Georgia Peaches... fresh from Georgia this morning"

Of course I had to stop!

I decided to make a cobbler. 

I combined a few recipes and made some alterations, 

to create what I dare say is 'the best' peach cobbler I have ever had! 

This one turned out just as I imagined, 

sweet but not too sweet, hint of cinnamon, buttery, doughy- but still perfectly crisp on top crust.  

(forgive my photos- I used my phone in a hurry)

 

8 fresh peaches - peeled, pitted and sliced into thick wedges 2 tablespoons white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 1/2 teaspoons cornstarch   2 cups all-purpose flour 1/2 cup brown sugar 1/4 cup white sugar 2 teaspoons baking powder 1 teaspoon salt 12 tablespoons butter, chilled and cut into small pieces 1/2 cup boiling water

MIX TOGETHER (for topping): 2 tablespoons white sugar 1 teaspoon ground cinnamon

Directions:

1.	Preheat oven to 425 degrees F
2.	In a large bowl, combine peaches, 2 tablespoons 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.
3.	Meanwhile, in a large bowl, combine flour, 2 tablespoons white sugar, 1/2 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.
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.