Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix peaches with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until well coated. Transfer to a 2-quart baking dish.
- Bake the peach filling alone for 10 minutes to soften and start thickening.
- Meanwhile, mix flour, sugars, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in boiling water until just combined.
- Remove the filling from the oven and spoon the cobbler topping over it. Don’t worry if some fruit shows through.
- Mix sugar and cinnamon for the topping, then sprinkle evenly over the dough.
- Bake for 30 minutes or until the topping is golden and the filling is bubbling around the edges.
Notes
To peel peaches easily, blanch in boiling water for 30 seconds, then plunge into ice water.
Frozen peaches can be used—just thaw and drain first.
Add a pinch of cardamom or ginger for extra flavor.
For a crispier topping, broil briefly at the end (watch closely).