Juicy Niagara peaches baked until bubbling and fragrant, lightly spiced with cinnamon and nutmeg, and lifted with Della Terra Peach Balsamic. Topped with a golden, buttery cobbler crust, it’s warm, rustic, and made for serving straight from the oven.
Prep: 20 minutes
Cook: 40 minutes
Makes: 8–10 servings
Ingredients
Peach Filling
- 8 fresh Niagara peaches, peeled, pitted, and sliced
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tsp Della Terra Peach Balsamic
- 2 tsp cornstarch
Cobbler Topping
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter, chilled and cubed
- ½ cup boiling water
- Extra sugar, for topping
Instructions
Preheat oven to 400°F.
In a large bowl, combine peaches, white sugar, brown sugar, cinnamon, nutmeg, Peach Balsamic, and cornstarch. Toss until evenly coated. Transfer to a 2-quart baking dish.
Bake for 10 minutes.
Meanwhile, in a separate bowl, combine flour, sugars, baking powder, and salt. Cut in butter using fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in boiling water until just combined.
Remove peaches from oven and drop spoonfuls of cobbler dough over the fruit. Sprinkle lightly with sugar.
Place baking dish on a baking sheet to catch drips.
Bake for 30 minutes, or until topping is golden and cooked through.
Serve warm.