Yay for peaches! We ordered a large box from a neighbor’s fundraiser and ours arrived late last week. They started to be perfectly ripened over the weekend. We made this peach cobbler on Monday night and it was a huge hit.

This is a lightened up version compared to other recipes and only uses 3 tablespoons of butter in the topping.

Ingredients:
6 medium peaches, peeled and sliced
5 tablespoons sugar (4T for peaches and 1T for topping)
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup 2% milk

Preheat oven to 375

Peel the peaches. (When I made the cobbler, I cut them in half and pulled the skins off and used a small knife on some. It was pretty easy to do. A couple nights later when we were doing a lot of peaches, we blanched them in water and they slipped off even easier. )

In a saucepan over medium heat, combine peaches, 4T sugar, cornstarch, lemon juice and cinnamon. Gently stir to coat and bring to a boil. Once at a gentle boil, cook until the sauce thickens (around 1 minute.)

Pour peach mixture into an 8×8 baking dish.

For the topping, combine in a separate bowl the flour, 1 T sugar, baking powder and salt.

Then work the cold butter in using a fork until the mixture is similar to coarse crumbs.

Add milk to the flour mixture and stir to combine.

Spread the flour mixture on top of the peaches in spoonful drops and use a spoon to even out the topping for uniform cooking.

Bake for 20-25 minutes. The peaches will be nice and bubbly with the topping turning a golden brown.

Thanks for stopping by! Hope you have a great day.