Peach Cobbler

Peach Cobbler

We are a nectarine family. Peaches are okay, but I much prefer a smooth skinned nectarine to a fuzzy peach. Except for baking, where the skin doesn't matter and the fruit is baked. I am so-so on a biscuit topped cobbler, I prefer a more pie crust type recipe. But why not just bake a peach pie? My main aversion is that pie crusts can be tricky in the summer because it is so hot and humid here. So I was looking for a new cobbler recipe and this one was really intriguing. The cobbler topping is a cross between a sugar cookie and a pie crust, which is just perfection. I much prefer it to be warmed and topped with Tillamook vanilla bean ice cream. Delicious. This recipe is adapted from The Kitchn.

Peach Cobbler

Ingredients

  • 8 to 10 large peaches
  • ¾ cup sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ¼ teaspoon salt
  • 1 ½ sticks (12 tablespoons) butter, melted
Read the whole recipe on So Tasty, So Yummy