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Peach Cobbler

Yield Makes 8 servings


  • 1 cup sugar, divided
  • 1 teaspoon grated lemon rind
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 cups fresh or frozen peach slices, thawed
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter, cut into small pieces
  • 1/2 cup water
  • 1 large egg, beaten
  • 2 tablespoons water
  • Sugar

How to Make It

  1. To make the filling, whisk together 1/2 cup sugar and next 4 ingredients in a large bowl. Add peaches and lemon juice; toss well. Spoon filling into a lightly greased 11- x 7-inch baking dish. Bake at 425° for 15 minutes or until bubbly.

  2. While peaches bake, combine remaining 1/2 cup sugar, 2 cups flour, baking powder, and salt. Cut in butter with a pastry blender until crumbly. Add 1/2 cup water; stir just until dry ingredients are moistened. Set aside. Combine egg and 2 tablespoons water.

  3. Drop dough by heaping tablespoonfuls onto hot peaches (topping will spread as it bakes). Brush topping with egg wash, and sprinkle with sugar. Bake at 425° for 20 minutes or until golden.