A classic country dessert which I always eat topped with heavy cream. The technique of cooking the peach mixture before adding the topping avoids the twin perils of cobblers: undercooked fruit or overcooked topping. You can substitute apples or pears or most any other fruit for the peaches in this recipe, but vary the sugar and spices accordingly.
Serves 8.
- 2 cups all-purpose flour
- 1 tablespoon backing powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon finely grated orange zest
- 4 tablespoons cold butter, cut into 1 pieces
- 1/2 cup milk
- 2 large eggs
For the filling
- 14 peaches, pitted and unpeeled
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
2. Butter a 10" x 12" x 2"' baking pan
3. Make the topping: Mix all the dry ingredients, including the orange zest, in a medium-sized bowl. Using a fork, cut the butter into this mixture until it has the consistency of coarse meal. Add the milk and eggs, and mix until smooth. Cover and refrigerate.
4. Make the filling: Cut the peaches into bite-sized chunks. In a large mixing bowl, combine the sugar and spices. Add the peach chunks and toss until they are well coated.
5.Place the fruit mixture in the pan and bake for 20 minutes. Remove from the oven and spoon the topping over the fruit until the fruit is covered.
6. Put it back into the oven for another 20 to 25 minutes , or until the top is light brown.
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