🍑 Indiana Summer Peach Cobbler

📜 A Bit of History:
It’s simple, sweet, and steeped in Midwestern charm —and peaches will soon be in-season, as well! Peach cobbler became a summertime staple in Indiana farmhouses thanks to the abundance of fresh peaches and the tradition of simple, hearty baking. Unlike pies that required delicate crusts, cobblers were easy to whip up after a long day in the fields—using pantry basics and whatever fruit was ripe.

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🥧 Ingredients:

For the Filling:

• 6 fresh peaches, peeled and sliced
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1 tbsp cornstarch

For the Topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (cold, diced)
• ¼ cup boiling water

Optional, But Actually Quite Necessary:

• Vanilla ice cream or whipped cream, for serving

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🥄 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
2. Prepare the peaches:
   In a medium saucepan over medium heat, combine the sliced peaches, sugars, cinnamon, lemon juice, and cornstarch. Stir and cook for about 5–7 minutes until bubbly and thickened slightly.
3. Make the topping:
   In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter with a fork or pastry blender until the mixture looks crumbly. Add boiling water and stir just until combined.
4. Assemble:
   Pour the peach mixture into the baking dish. Drop spoonfuls of the dough over the peaches—it doesn’t need to cover every inch.
5. Bake:
   Bake for 30–35 minutes, or until the topping is golden and the filling is bubbly around the edges.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
7. Enjoy!