Austinite Gigi Simon offers this recipe for what she says is “the best peach cobbler Aunt Mamie used to make cobbler like this every summer with Fredericksburg peaches. I recently saw this recipe online (, and it made me think of Aunt Mamie and her summer treat.”

Serves: 4


• 8 fresh peaches, peeled, pitted and sliced into thin wedges.

• ¼ cup white sugar

• ¼ cup brown sugar

• ¼ teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1 teaspoon fresh lemon juice

• 2 teaspoons cornstarch

• 1 cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup white sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

• 6 tablespoons unsalted butter, chilled and cut into small cubes

• ¼ cup boiling water


Preheat oven to 425 degrees. In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, cinnamon, nutmeg, lemon juice and corn starch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake for 10 minutes.

In a large bowl, combine flour, 1/4 cup white sugar, ¼ cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake for about 30 minutes, until top is golden.