Peach cobbler

     I'm back!!!!  You didn't really think that I would give up on my food blog, did you?  I will admit that a 5 month hiatus is a long time but I never ever forgot about you or my blog.  So, I thought I'd make it up with a really great peach cobbler recipe.  This one comes from allrecipes.com.

My first version of peach cobbler.  Notice the sparse topping

My second version of peach cobbler with twice the
amount of topping. Much better!

Southern Peach cobbler from allrecipes.com http://allrecipes.com/recipe/southern-peach-cobbler-2/

Submitted By: aeposey Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 4

INGREDIENTS:

8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar

1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water MIX TOGETHER: 3 tablespoons white sugar 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	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.
3.	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.
4.	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.

     The results are delicious!  After making it the first time, I went with the recommendations in the comments and made twice the amount of topping.  Even so, the topping is still stretched kind of thin.  It makes a very cake-like topping.  Do yourself a favor and find the freshest (and organic, in my opinion) peaches that you can.  They are to die for!

     Quick hint on peeling that many peaches: Cut a little x on the bottom of each peach with a knife.  Then put them in boiling hot water for a minute or so.  Next, put them in a bowl of ice cold water.  The skin comes right off.  Thanks to http://localfoods.about.com/od/summer/ss/PeelPeach.htm for the recommendation!