Old-Fashioned Peach Cobbler

adsense 336x280 Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.

Old-Fashioned Peach Cobbler

  • 9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches
  • 2 tablespoons fresh lemon juice
  • ½ cup white sugar
  • 1 ⅓ cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup butter, chilled
  • ⅔ cup buttermilk
  • 2 teaspoons white sugar
  • ¼ teaspoon freshly grated nutmeg

 Step 1
Preheat oven to 400 degrees F ( 205 degrees C).

 Step 2
Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.

 Step 3
Bake 15 minutes, or until the peaches are hot and bubbly

 Step 4
Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.

 Step 5
Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.


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