Recipe: Peach Cobbler

This summer, Johnson’s Farm in Medford gets an extreme farm makeover, with a new line of heat-at-home dinners, an expanded selection of seasonal goodies — think strawberry yogurt scones and blueberry-flavored pretzels — and kid-tempting go-karts. But this peach cobbler recipe won’t ever change; it’s been served on the farm for more than 20 years. We love it for the sugar-cookie-like topping and standout peachiness, and because it takes less than 20 minutes to throw together.

Cobbler filling
6 c. peaches, peeled, pitted
and wedged
1 tsp. ground cinnamon
1⁄2 c. granulated sugar
1⁄4 c. plain gelatin mix

1 c. all-purpose flour
2⁄3 c. granulated sugar,
plus more for sprinkling
1⁄2 tsp. baking powder
Dash table salt
1 tsp. vanilla extract
1 egg, beaten
1⁄4 c. unsalted butter,
4 tsp. whole milk
Ground cinnamon, for

To make filling Toss peaches and other ingredients in a bowl until well coated. Spoon mixture into a 9-inch-square glass or ceramic pan. Set aside.

To make topping and assemble Preheat oven to 325Ëš Fahrenheit. In a bowl, mix all ingredients except cinnamon by hand until dough comes together. Divide the dough into 10 even balls. Do not flatten. Place balls in a checkerboard pattern on top of the peach mixture. Bake for 50 minutes, rotating pan after 35 minutes. Remove from oven and sprinkle the top with cinnamon and sugar. Cool for at least 30 minutes, to room temperature, before cutting and serving. Serves 6 to 8.