Filled with fresh organic juicy peaches this cobbler is sure to please! Topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Ingredients

Peach Filling

• 8 medium-size fresh peaches sliced into thin wedges or bite size chunks - about 9-10 cups
• 1 teaspoon fresh lemon juice
• 1/4 cup white or cane sugar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 teaspoons arrowroot or cornstarch

Crust Topping

• 2 cups all-purpose flour *
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons butterchilled and grated
• 1/2 cup boiling water

* Gluten-Free Substitution

• 1 1/4 cup brown rice flour
• 2/3 cup tapioca starch
• 1/3 cup potato starch

Cinnamon Sugar Topping Ingredients

• 1/3 cup white sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. The cobbler could overflow a bit. The baking sheet will catch the drips and prevent a mess in the oven.
2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
3. Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4. Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
5. FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. Combine the peach filling ingredients in a large sealable bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Recipe adapted from barefeet in the kitchen