PEACH COBBLER

Fresh fruit is always my favorite sign of summer and the peaches are tasting better than ever this time of year. We live on fresh strawberries, watermelon, blueberries and peaches in the summer. Addison has been loving all the peaches lately and it’s so cute to see her walking around eating a giant peach, juice dribbling down her chin in the sunlight. Amelia is still not too interested in them but all the more for the rest of us!

I made this peach cobbler a few years ago and forgot all about is last year but when we went to the orchard last week, there was a huge basket of peaches there and cobbler was the first thing that came to my mind. This peach cobbler is beyond delicious and if you warm it up and dollop a small scoop of vanilla ice-cream next to it, the cobbler just melts in your mouth.

Peach Cobbler

Ingredients
Filling:
8 cups of fresh sliced unpeeled peaches (about 10 peaches)
1/4 cup sugar
2 tablespoons all-purpose flour
Topping:
2 cups all-purpose flour
1 tablespoon baking powder
2 heaping tablespoons sugar, more for sprinkling
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/2 cup milk
1 egg

Directions
1. Preheat oven to 425 degrees.
2. Put the peaches in a large bowl and spindle in the sugar. Add the flour and stir to combine. Set aside.
3. To make the topping, in a separate bowl, combine the flour, baking powder, sugar, and salt. Stir around.
4. Add butter and use pastry blender to cut the butter into the dry ingredients.
5. Whisk together the milk and egg in a separate bowl and drizzle it into the flour-butter mixture. Stir until the dough comes together. It should be lumpy.
6. Pour the peaches into a 2 quart baking dish. Then tear off chunks of the dough and dot them all over the top.
7. Sprinkle the top with extra sugar.
8. Cover lightly with foil and bake for 30 minutes, then remove foil and bake another 15 minutes or until lightly browned.
9.Serve the cobbler warm and with ice-cream!

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