Peach Cinnamon Cobbler

Ingredients:

For the peach filling:

• 1/4 cup brown sugar
• 1/4 cup simple sugar
• 0.5 cups wheat flour
• 1 teaspoon ground cinnamon
• 0.5 tsp salt
• 10 cups (about 1.5 kg) frozen peaches, thawed
• 1 teaspoon of starch mixed in 1 tablespoon of water
• 1 squeezed lemon
• 1 teaspoon butter

For sprinkling:

• 3/4 cup brown sugar
• 1/4 cup white sugar
• 3/4 cup baking flour
• 3/4 cup rolled oats
• 1/4 cup chopped almonds
• 0.5 cup dried cranberries
• 0.5 tsp. freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 0.5 tsp salt
• 110 g unsalted butter at room temperature, cut into 8 pieces
• Vanilla ice cream or whipped cream, for serving

Special equipment:

• An oval ceramic dish (30 cm by 20 cm) or a rectangular glass or ceramic dish (33 cm by 23 cm).

Preparation:

1. Preheat oven to 230°C.
2. To prepare the peach filling: Combine sugar, flour, cinnamon, and salt in a large bowl. Add the peaches and toss briefly to coat. Whisk the lemon juice and cornstarch with water, then add them to the peaches. Grease an oval dish with butter and pour the peach mixture into it.
3. To prepare the top: Place all dry ingredients in a medium bowl, add the pieces of butter and use your hands to mix the mixture until it is crumbly.
4. Sprinkle half of the butter and dry ingredient mixture over the peaches. Place the dish in the oven and immediately reduce the heat to 180°C (350°F). Bake uncovered for 30 minutes, then add the remaining topping mixture. Reduce the heat to 160°C (320°F) and bake until golden brown and bubbling, about 45 minutes. Remove the dish from the oven and let it rest for 15 minutes before serving.
5. Serve cobbler with vanilla ice cream or fresh whipped cream.