I grew up eating delicious and juicy peaches in Mississippi. We usually just ate them fresh from the orchard. We had an orchard in our county that was owned by some of my relatives, and we loved going there to buy bushels of ripe fruit. When we wanted a good dessert in July, our grandmother often made a peach cobbler.
The tangy flavor of southern peaches is one of a kind. When they started to get a little too ripe, we might also be lucky enough to get homemade peach ice cream. But, today I will share a recipe for a wonderful peach cobbler. It tastes the best right out of the oven and then plop a scoop of vanilla ice cream on top. You’ll need a big spoon!
Preheat oven to 425
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.
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.
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.