Peach Cobbler

I had a pile of ripe peaches to use up so found this recipe to use. Increased the butter and cornstarch from the original and used a pie plate instead of 8x8 dish. Came out delicious!
8/13/21 Used 12 peaches and increased sugars to 1/3 c each, 3 T cornstarch, and did 1.5 the cobbler topping in a 9x13 dish. Delicious for a big party.
6/5/22 Continues to be a raging hit at parties. Made in a 9x13 dish again as above. Used mix of peaches and nectarines. Could use less sugar if fruit is ripe.
8/19/23 Bought 8 ripe peaches from the fruit shop to bring this to J's dinner with A+T.

• 
  8 ripe peaches
• 1/4 c sugar
  
• 1/4 c brown sugar
• 2 T cornstarch
• 1/4 t cinnamon
• 1/8 t nutmeg
• 1 t lemon juice
• 1 c flour
• 1/4 c sugar
• 1/4 c brown sugar
• 1 t baking powder
• 1/2 t salt
• 7 T butter, chilled
• 1/4 c boiling water
• topping: 3 T sugar, 1 t cinnamon

1. Preheat oven to 425F/220C.
2. Boil a small pot of water. Fill a bowl with ice water.
3. Dip peaches in boiling water for 1 minute. Immediately place in ice water. Do this in batches, as size of pan allows.
4. Peel peaches (the skin should slide right off because of previous steps). Slice into large bowl.
5. Add 1/4 c sugar, 1/4 c brown sugar, cornstarch, cinnamon, nutmeg, lemon juice. Mix well. Pour into pie plate or 8x8 dish. Bake for 10 min.
6. While baking, combine flour, sugars, baking powder and salt in a large bowl. Cut chilled butter into mixture. Mix with pastry blender or fingers until coarse. Stir in boiling water just until combined.
7. Drop spoonfuls of the dough onto the hot peaches.
8. Sprinkle with topping ingredients.
9. Bake until golden, about 30 min.

Peach Pie Filling ***

March 2023 Made this pie filling for mini pies, but it was too sweet and not enough cinnamon. Would recommend using the above ratios instead. 1 peach per 5" mini pie pan.

• 1 large can peach halves (4 peaches), 1/4" slices (or 4 fresh ripe)
• scant 1/2 t vanilla
• 1 1/4 T lemon juice
• 2.5 T cornstarch
• 1/3 c sugar
• 1/3 c brown sugar
• 1/8 t cinnamon
• 1/2 c water

1. In a medium saucepan, combine everything but the peaches. Whisk until smooth.
2. Bring to boil over medium heat, stirring frequently. Let thicken for 2-3 min.
3. Add the peaches and cook for 3 minutes (canned) - 7 minutes (fresh) to soften slightly.
4. Let cool and then use as pie filling.