- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup applesauce
- 5 large peaches, peeled and cubed
- 1/2 cup sugar
- 1/4 cup flour
Preheat your oven to 400 degrees.
I started by washing the peaches, using a technique I have seen on Pinterest a lot lately. I soaked the peaches in a 1:4 ration of white vinegar to water for 30 minutes. I'm not sure yet if my fruit will last longer, but I can tell already that the skin of the peaches was smoother and didn't have such a wax-y feeling.
In order to make the peaches easier to peel, I boiled them for 3 minutes in a large pot. Riper peaches would take significantly less time to boil. After they boiled, using a slotted spoon, I transferred the peaches to a bowl of ice water.
While the peaches boiled I began mixing the crust. I doubled the recipe from the original, because I like a lot of crust on my cobbler. I don't like to cook with a lot of butter, so I opted out half of the butter for applesauce. It doesn't allow the crust to have a "cornmeal like" texture as described in the original recipe, but it will keep the crust moist.
After the peaches had boiled and iced, I peeled and diced them. This process was a lot more tedious than I expected. In a large bowl, I tossed the peaches in flour and sugar. If you notice from the original recipe, I didn't add the lemon juice or lemon peel. That's because I forgot. Oops. I'm crossing my fingers that the applesauce in the crust will make up for that.
In a lightly greased square pan, layer the peach filling topped with the crust. Bake covered with tin foil for 15 minutes and then uncovered for 40 minutes, until golden brown.