Peaches are at their peak and what a time to enjoy them! As with the blackberry cobbler, I like the fruit to be the center of attention. My apologies are to my family who had to suffer through a very doughy cobbler earlier in the week. While they dutifully ate both versions, we agreed that tonight’s was much better.
Side story that has nothing to do with cooking - David played this game with the kids tonight at the dinner table including math and spelling questions and the bonus question was "how much do Daddy and Mommy weigh?" Elizabeth refused to answer the question. The boys both guessed my weight as more than David's (and no, I will not tell you the numbers). Andrew's rationale was "Daddy exercises more and eats better." No more cobbler for you boys!
Thanks to the farmers in Parker County, California, Georgia, etc. for these juicy, summery treats!
1. 6 cups of peaches (about 6-7 peaches), cut into bite size pieces
2. ½ c sugar
3. 2 T lemon juice
4. 1 T flour
For the crust
1. 1 c flour
2. 1 c sugar
3. 1 egg
4. 6 T butter, melted
Preheat oven to 375.
Cut peaches into bite size chunks. Yes, you can peel off the skin if you wish or save yourself some time, leave it on and count it towards your fiber intake for the day. If you want to peel it first, place the peaches in boiling water for a minute, remove and place in ice water to cool, then remove and peel. In a large bowl, place the diced peaches and add ½ c sugar, lemon juice and 1 T flour. Stir to mix and let sit for about 5 minutes. It will create a nice juice. Pour peaches into an 8x8 pyrex dish.
In a separate bowl, combine the egg, flour and sugar until it resembles a course meal. Sprinkle the flour mixture on top (you may not need to use it all). Pour the melted butter on top.
Bake for 40-45 minutes or until golden brown on top. Let sit for 10 minutes.
Scoop it out and serve in bowls. Top with ice cream (Blue Bell old-fashioned vanilla is the choice around here) or whipped cream, if you like.