PART 2 — What You'll Need For the peach filling: • 8 cups fresh peaches, peeled and sliced (about 8–10 medium peaches) • 3/4 cup granulated sugar • 2 tablespoons all-purpose flour • 1 tablespoon fresh lemon juice • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon salt For the cobbler topping: • 1 1/2 cups all-purpose flour • 1/2 cup granulated sugar, plus 2 tablespoons for sprinkling on top • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup unsalted butter, cold and cut into small cubes • 1/2 cup whole milk • 1 teaspoon vanilla extract • 1 large eggTo serve: • Vanilla ice cream (Ruth's rule: non-negotiable) You'll also need: a 9x13-inch baking dish, a large mixing bowl, and a pastry cutter or two forks.
My Grandmother's Southern Peach Cobbler — The Recipe She Never Wrote Down, Until The Day I
