Sweet Peach Cobbler
Photo: Mark Pellegrini, CC BY-SA 3.0
This peach cobbler cooks the fruit on the stove before it ever meets the oven. Simmering the peaches with sugar, cornstarch and lemon juice turns their liquid into a thick syrup, so the filling stays jammy instead of watery under the topping. The dough is a simple shortening biscuit, dropped in dollops onto the hot fruit so the bottoms steam while the tops bake golden and crisp.
Instructions
Heat the oven to 400°F. Stir the granulated sugar and cornstarch together in a mixing bowl.
Add the sliced peaches and the lemon juice and stir until the sugar draws out a brown, syrupy liquid. The source also lists ¼ teaspoon ground cinnamon but does not say when to add it, so stir it in with the peaches.
Tip the peach mixture into a saucepan and bring it to a boil. Lower the heat and simmer until the syrup has thickened, then pour everything into a 2-quart casserole dish and set it in the oven while you make the topping.
In a clean bowl, stir the flour, the 1 tablespoon sugar, the baking powder and the salt until evenly mixed.
Add the shortening and work it in with a pastry blender until the mixture is well combined and crumbly.
Pour in the milk and mix just until the dough comes together in a ball.
Take the hot casserole dish out of the oven. Drop the dough over the fruit in spoon-sized dollops, leaving some peach showing between them.
Return the dish to the 400°F oven and bake for 25 to 30 minutes, until the topping is browned. Serve.
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