Peach Cobbler

Get full printable instructions at balancingmotherhood.com/peach-cobbler-2 PEACH FILLING: 32 ounces frozen sliced peaches, thawed 2, 16-ounce bags ¼ cup white sugar ¼ cup light brown sugar ½ teaspoon vanilla extract ½ teaspoon ground cinnamon 2 teaspoons lemon juice 1 tablespoon cornstarch COBBLER TOPPING: 1½ cups all-purpose flour ¼ cup white sugar ¼ cup light brown sugar 1½ teaspoons baking powder ½ teaspoon salt 8 tablespoons unsalted butter cold and cubed ⅓ cup cold milk INSTRUCTIONS Preheat oven to 400°F. Lightly grease a 2-quart baking dish and set aside. Place frozen peaches in a colander under cold running water until thawed. Pat dry with paper towels and discard excess liquid. (If using fresh, wash, peel and slice peaches.) In a medium saucepan, combine the peaches, both sugars, cinnamon, lemon juice, and vanilla. Cook over medium heat for 5-7 minutes until bubbling. Stir in the cornstarch and cook 1-2 more minutes until thickened. Pour into the prepared baking dish. In a large bowl, whisk together flour, sugars, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined — avoid overmixing. Drop spoonfuls of the topping evenly over the warm peach filling, leaving small gaps for steam to escape. Bake for 35-40 minutes, or until the topping is golden and the filling is bubbling at the edges. Allow the cobbler to cool for 10-15 minutes before serving. Delicious on its own or topped with a scoop of vanilla ice cream #peaches #peachseason #peachdesserts