I was pretty excited when I got invited to a Summer BBQ and I was asked to bring dessert. For me, there is nothing that feels more like summer than peaches. I remember being so excited during peach season as a kid and I would always eat the super hard ones and just love every second from the taste to the crunch to the fuzz on the skin.

I used organic peaches

However, although I have always loved peaches, for some weird reason I had never tried to make a peach cobbler. I quickly found a recipe at www.allrecipes.com for a Southern Peach Cobbler and decided this was the direction I was going to go.


The hardest part of this recipe truly was peeling the peaches. Dang peaches can be slippery suckers!! I had a few try to escape my grasp as I squeezed them with the peeler and I had one actually try and make a run for it, coating my entire kitchen in peach juice and moosh (yes, that is totally a technical term).

However, one you have peeled the peaches, slice them into thin wedges. Just as a reminder, try to make them uniform in size so they cook at about the same rate.

Before baking

Toss the peaches with the white and brown sugar, cinnamon, nutmeg, lemon juice and cornstarch. Bake the mixture in a 425 degree oven for 10 minutes. I had never seen this technique in a recipe before, but it really helped cook the peaches to perfection without over browning the crust.

After baking

Next, combine the flour, white and brown sugar, baking powder and salt. Use a pastry blender and mix in the butter. Finally, add the boiling water and combine just until mixed.


When the peaches come out of the oven, drop spoonfuls of the dough mixture on the peaches. Remember it does not have to look pretty as it is all going to blend together and create it's own abstract art with or without you.


Top the dough and peaches with cinnamon and sugar. Bake for 20-30 minutes.

Ingredients:
 8 fresh peaches - peeled, pitted and sliced into thin wedges
 1/4 cup white sugar
 1/4 cup brown sugar
 1/4 teaspoon ground cinnamon
 1/8 teaspoon ground nutmeg
 1 teaspoon fresh lemon juice
 2 teaspoons cornstarch

 1 cup all-purpose flour
 1/4 cup white sugar
 1/4 cup brown sugar
 1 teaspoon baking powder
 1/2 teaspoon salt
 6 tablespoons unsalted butter, chilled and cut into small pieces
 1/4 cup boiling water

MIX TOGETHER:
 3 tablespoons white sugar
 1 teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 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 until topping is golden, about 30 minutes.

I really hate to brag, but I am pretty sure I knocked it out of the park with this recipe. It tasted fresh and the peaches were juicy and sweet without being too syrupy. The cobbler mixture was light and flaky and buttery and the cinnamon/sugar concoction on the top gave it a nice spice. It also helped that this recipe was easy and effortless and it is just a genuine crowd pleaser. It would also be amazing with vanilla ice cream or a Moscato dessert wine. Cheers!!