10 fresh peaches, peeled, pitted and sliced into wedges
¼ cup Sugar/Splenda/Stevia
¼ cup Brown sugar/Splenda Blend
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch
Preheat oven to 425 degrees.
Gently mix the above ingredients together in a large bowl. Pour mixture into a 9”x12” pan, spreading the mixture evenly across the bottom. Bake for 10 minutes. Remove from oven and set aside until ready for topping.
2 cups flour
1/2 cup Sugar/Splenda/Stevia
1/2 cup Brown sugar/Splenda Blend
2 tsp. baking powder
1 tsp. salt
12 Tbls. unsalted butter, chilled and cut into small cubes
½ cup boiling water
Combine flour, white sugar, brown sugar, baking powder and salt in a large bowl. Using your fingers, or a fork, blend in the cubed butter until it resembles coarse sand. Stir in the boiling water just until combined.
Using an ice cream scoop, drop scoopfuls of the mixture over the peaches. Gently spread the mixture over the peach mixture, using a spatula. The topping doesn’t have to go to the sides.
¼ cup sugar
2 tsp. cinnamon
Mix together and sprinkle over the top of the uncooked cobbler.
Bake for about 30 minutes or, until the top is golden brown.
Let the cobbler cool or serve warm. This is great by itself or with ice cream.
In our case, our granddaughter Addie chose the ice cream to serve with this. By the way…Addie likes to mug for the camera just like her Dad!
Yes, you do see dark speckles in the ice cream. Her choice? Cookies & Cream Ice Cream.
And, don’t forget…there is nothing more satisfying than grabbing a peach, washing it off and standing over the kitchen sink eating it plain. That way you can wash the juice that ran down your chin and arms right off.