Advertisement

Fresh peach cobbler

Time 20 minutes
Yields Serves 6 to 8
Fresh peach cobbler
1

Heat the oven to 400 degrees.

2

Into a large bowl, sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in 3 tablespoons of the butter with a pastry blender. Stir in the milk to make a soft dough. Do not overmix it.

3

In a saucepan, mix together the remaining one-half cup of sugar and the cornstarch. Gradually stir in the boiling water. Bring the mixture to a boil, then simmer for 1 minute.

4

Stir in the peaches and pour the mixture into a 9-inch-square baking dish. Dot with the remaining butter and sprinkle with cinnamon.

5

Drop the topping by heaping tablespoons over the top of the fruit. Bake until the top is crisp and browned, about 30 to 35 minutes. Serve warm with cream or ice cream.

Adapted from a recipe by Marcy Masumoto.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.