Created by Sheana Davis, The Epicurean Connection
8 fresh Summer peaches – peeled, pitted and sliced into small wedges
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest, chopped fine
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees.
In a large bowl, combine peaches, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and lemon zest. Toss to coat evenly, and pour into a 2 quart baking dish.
In a large bowl, combine flour, 1/2 cup each brown sugar and white sugar, baking powder, and sea salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Drop spoonfuls of topping over peaches. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
May substitute peaches with fruit of choice~