Deep Dish Peach Cobbler by Julie Vision in the Kitchen

Deep Dish Peach Cobbler

For the fruit:

8 cups peaches, peeled and sliced (about 8-9 medium sized peaches)

2 teaspoons lemon juice

1 cup sugar

3-4 teaspoons cinnamon (depending on how cinnamon-y you like things)

½  teaspoon nutmeg

2 tablespoons cornstarch

For the topping:

2 cups all purpose flour

3 teaspoons baking powder

4 tablespoons sugar

1 teaspoon salt

6 tablespoons shortening

1 cup cold milk

Step #1 - Peel and thinly slice peaches.

Step #2 - In a saucepan, mix sugar, cornstarch, cinnamon and nutmeg.

Step #3 - Add peaches and lemon juice to the sugar/cinnamon mixture and heat over medium heat until a thick syrup forms around the peaches. Bring the mixture to a boil and allow to boil for one minute before removing from heat.

Step #4 - Pour cooked peaches into an un-greased 9X9 baking dish.

Step #5- In a bowl, make the topping by blending the flour, baking powder and salt. Add in shortening and milk using a fork or pastry cutter until a sticky dough forms. (I think a fork works best.) The dough will resemble a sticky biscuit dough.

Step #6 - Drop the topping on top of the fruit in spoonfuls covering the majority of the fruit. Don't worry about covering all the fruit, it's not necessary and you want the fruit to have room to bubble up, especially around the edges.

Step #7 - Bake at 400*F for 25-30 minutes. Cobbler is done when the topping golden brown and the fruit is bubbling. I suggest putting a cookie sheet or some foil under your cobbler or on the self below, as the fruit often bubbles over the edge and drips.