Ingredients :
° 8 medium-sized fresh peaches, sliced into thin wedges or bite-sized pieces – about 9-10 cups
° 1 teaspoon fresh lemon juice
° 1/4 cup white sugar
° 1/4 cup brown sugar
° 1/4 teaspoon cinnamon
° 1/8 teaspoon Nutmeg
° 2 teaspoons arrow or corn starch
* Crust filling
° 2 cups flour
° 1/2 cup white sugar
° 1/2 cup brown sugar
° 2 teaspoon yeast
° 1 teaspoon kosher salt
° 12 tablespoons chilled and grated butter
° 1/2 cup boiling water
* Gluten Free Substitution
° 1 1/4 cups brown rice flour
° 2/3 cup tapioca starch
° 1/3 cup mashed potato
* Cinnamon sugar filling
° 1/3 cup white sugar
° 2 teaspoons cinnamon
* Instructions :
Preheat oven at 425 ° F degrees . Place a large baking sheet covered with foil on the lowest rack of the oven. This shoemaker overflows a little almost every time I do it. The mold will catch drips and prevent mess in the oven.
In a large bowl, combine the peaches and lemon juice, then add the remaining filling ingredients. Stir to coat evenly then pour into a 9 × 13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches cook, combine the dry filling ingredients and whisk. Blend grated butter to flour blending. Stir in boiling water until smooth, leaving plenty of small pieces of butter.
Remove the peaches from the oven and spoon the filling on top. Sprinkle cinnamon sugar over the pavement. Bake until crust is golden and a toothpick inserted in crust comes out clean, about 28 minutes.
**FREEZING DIRECTIONS: Peach filling can be made and frozen in advance. I froze it for up to a year without any problems. Combine peach filling ingredients in a large plastic ziplock bag, press out the air and take out of the freezer. When you are ready to bake the cobbler, thaw it in the refrigerator, then pour it into the baking dish and proceed to the recipe.
ENJOY !!
