Peach Cobbler

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Ohhhhhhhh, this peach cobbler. When Tom sees me coming home with a basket of peaches, he is one happy man. This cobbler is one of our favorite summer desserts. You could substitute another fruit for the peaches, but peach is by far the best. There are probably a million cobbler recipes out there–cobblers take different form in different parts of the U.S. We agree though, that this is the version for us. It is moist and a bit gooey, with a lightly crunchy crust. My version uses unbleached flour and sugar, making it a bit browner and rustic looking, but the taste is all awesomeness! I also use almond milk in place of cow milk, but either work well.

Ice cream? Absolutely! Pass me some more cobbler…

Peach Cobbler (makes 6-8 servings)

1 stick of organic butter
1 quart fresh, ripe peaches, peeled and sliced
1 cup self-rising, whole wheat flour
1 cup organic cane sugar
1 cup almond milk (or real milk)
2 tablespoons turbinado or brown sugar
1 tablespoon ground cinnamon
Ice cream or whipped cream (optional? Not for me)

Preheat oven to 400 degrees.
Melt the butter and pour into an 11 x 13 baking dish.
Add the peach slices on top of the butter.
In a medium bowl, whisk together the flour, sugar and milk. Pour over the peaches.
Sprinkle the brown sugar and cinnamon on top.
Bake for 35-40 minutes, until crust is lightly browned and the cobbler is hot and bubbly.
Remove from oven and let cool 15 minutes.
Serve with ice cream or whipped cream.

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