he first mouthful of my grandma’s blackberry cobbler, which was decades ago, was the beginning of my passion for cobbler. This delicacy is as easy to make as they come; it has a homely, rustic vibe while yet tasting as good as any fancy pastry you’d get at a pastry shop. When paired with a dollop of vanilla ice cream, the combination of the sweet, soft cooked-down fruit and the doughy topping—which has a little tinge of salt—is simply irresistible. If ever there was a perfect cobbler, it would be this Southern Peach Cobbler. It’s really simple to make and tastes delicious.
The filling calls for nine cups of peaches, cut into thin wedges (equivalent to three pounds, or eight fresh peaches).
1-Turnip of lemon juice
Two tablespoons of ground cinnamon and half a cup of granulated sugar
– ground nutmeg, 1/4 teaspoon
Cornstarch (two tablespoons) and salt (half a teaspoon)
Regarding the Topper:
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