Fruit
6 cups peeled and sliced peaches
2/3 cup sugar
1/4 cup water
1 heaping tbsp cornstarch
pinch of cinnamon
Cobbler Topping
2 cups flour
3 tbsp rolled oats
2/3 cups sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, very cold (put into freezer for 30 minute)
1/2 cup milk
1 egg
1 tsp vanilla
Preheat oven to 400 degrees. In a medium pot, combine the sugar, water, cinnamon and cornstarch over medium heat. Stir in the peaches and cook until slightly thickened and bubbly. Remove from heat.
To make the topping, combine the flour, oats, sugar, baking powder and salt in a large bowl. Grate the cold butter into the bowl with the large holes of a box grater. Stir to coat the butter with the flour mixture. Stir the milk, egg and vanilla in a separate bowl and then add the liquid mixture to the butter and flour, stirring until a soft dough forms.
Transfer the hot fruit to a 9x13 glass dish. Drop the dough by spoonfuls onto the fruit, leaving some gaps between the dough to allow it to expand when it bakes. Bake for about 30 minutes or until the topping is golden brown and the fruit is bubbling.
Let cobbler cool for at least 30 minutes before serving.
