Peach Cobbler

One of the biggest complaints about my baking amongst my family is that I never bake for them.  This accusation makes me feel somewhat guilty, but only because it is 100% true.  I can't remember the last time I made something solely for them to enjoy and not just some scraps or duds from something I whipped up for customers.  Maybe the last time was for one of the kids birthdays?  Surely?

Well, the spirit must have caught me today as I gazed at the peaches sitting on my counter.  I could almost hear them say, "We're going to go bad by tomorrow if you don't do something with us now.  Right NOW!"  Again, totally true.  I'm the worst when it comes to consuming fruit that isn't already washed and ready to eat.  However, I dragged these damn peaches all the way back home from Tennessee and I wasn't going to waste them because a.) they were very juicy and delicious and b.) being wasteful seems like bad karma.

I asked the husband if he wanted Peach Crisp or Peach Cobbler.  He said Crisp.  So here it is, Peach Cobbler! (Oh I'm an evil wife, but at least I made him something)

Fresh peaches!

Peach Cobbler
adapted from Slow Roasted Italian

-7 fresh peaches; peeled, pitted, and sliced into 1/8ths
-1/4 c. sugar
-1/4 c. dark brown sugar
-1/2 tsp. apple pie spice (or blend of cinnamon, clove, nutmeg, mace)
-1 tsp. lemon zest
-1/2 tsp. almond extract
-1 Tbsp. cornstarch

Glazed with brown syrupy goodness and ready to bake!

Preheat oven to 400º (425º if using dark pan or glass).  In a large bowl, stir to combine all the ingredients.  Pour evenly into a 2 quart baking dish.  Bake for 10 minutes.  While peaches bake, make the topping:

-2 c. all-purpose flour
-1/2 c. sugar
-1/2 c. dark brown sugar
-2 tsp. baking powder
-1 tsp. salt
-12 Tbsp. unsalted butter, cold and cut into cubes
-1/2 c. boiling water

-Turbinado sugar (sugar in the raw) for sprinkling

Cutting butter into small cubes makes it easier to work with.

 In a large bowl, stir together dry ingredients with a fork.  Break up any large pieces of brown sugar.  Using a pastry blender or hands, cut butter into dry ingredients until mixture is crumbly (like wet sand).  Sprinkle the water over the mixture and stir until just combined-no more flour streaks.  Using a ice cream scoop or tablespoon, drop batter over the warm peaches.  Sprinkle generously with raw sugar and place in the oven.  Bake for an additional 30-35 minutes.

Using a cookie scoop creates an even layer on top.

*For ease of cleaning, put a foil lined baking sheet on the oven rack under the crisp to catch any juices that might boil over during baking.

Serve warm with ice cream or fresh whipped cream.  Or enjoy as is!

The darker topping is due in part to the dark brown sugar.  Feel free to use light brown sugar.