Peach Cobbler

Common sense tells me I need to be taking advantage of these locally-grown summer beauties. I think I'll try to make a trip to the farmers market this weekend. Maybe make some yummy cobbler :)

Image Via Little Brown Pen

I pulled this recipe from Cuisine at Home years ago. It has lots of yummy flavors but is still very classic and rustic. Jeanette and I first made it in summer of 2006 right around fourth of July... It's just divine topped with Blue Bell Vanilla ice cream.

Peach Cobbler

Ingredients

Filling

8 cup Peaches

1 cup Sugar

2 T Cornstarch

1 t. Lemon Juice

Pinch of Salt

Crust

1 Cup flour

3/4 Sugar

1/2 Cup sweetened coconut

1/2 Cup Pecans, chopped coarsely

1/2 t. Baking powder

1/4 t. Salt

1/2 Cup (One Stick) butter, cold, cubed

1 Egg, beaten

Directions

Toss the peaches together with all the ingredients in the filling: sugar, cornstarch, lemon juice and a pinch of salt.

For the topping, combine the flour, sugar, coconut, pecans, baking powder, salt and butter and moosh together with a pastry cutter or with two knives. Mixture will begin to look like peas and sand (similar to making an apple pie crust)

Next add one beaten egg-- mix until it's well incorporated.

Add the peaches to a 2qt baking dish then top with blobs of the topping mixture. Bake at 375 degrees for 45 minutes or until top is golden brown and peaches are bubbly. (I find it best to place the baking dish on a cookie sheet to catch fruity sugary bubbly overflow.) Let the cobble cool for about an hour allowing the filling to thicken and the temperature to come down from it's lethally hot level.

Top with, my favorite, Blue Bell Vanilla ice cream if desired. Or Homemade whipped cream -- always a solid choice.