Peach Cobbler

Ya’ll… I made FIVE batches of peach cobbler before I ended up with one I was happy with. It was truly a battle and I was losing. But… I am not a quitter! I would not give up my quest for yummy peach cobbler. After all, I’m a southern gal and all southern gals can whip up peach cobbler.

After the first three failed attempts I realized something. I like crisps… not cobblers. When cobbler comes out of the oven all warm and gooey, it’s yummy. Especially topped with some vanilla ice cream. But, when it comes to room temperature, it’s just boring and doughy. Not a texture I enjoy.

Here’s a pic of the first three bombs! They sure look like respectable peach cobblers, don’t they?

So back to the drawing board. I had to find a way to overcome the traditional more doughy cobbler since I love a crispy topping. I think I finally nailed it with my FIFTH batch of cobbler. This topping is light and crispy… kind of like a sugar cookie. And… it stays crunchy through the next day. That is, if there is any left the next day.

I feel it is important to add that I still prefer a peach crisp to a peach cobbler. But… since my southern drawl requires a cobbler recipe, I feel I have now accomplished my goal.

So… for those of you who side with me and the crunchy topped cobbler… give this one a try. I think you will be pleased

Peach Cobbler

Ingredients:

• 5 cups sliced peaches
• 1/3 cup sugar
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1 stick (1/2 cup) butter, room temperature
• 1/2 cup sugar
• zest of one lemon
• 1/2 teaspoon pure vanilla extract
• 1 egg, room temperature
• 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-2 tablespoons sugar in the raw
• 1/2 teaspoon cinnamon

Preheat oven to 375 degrees.

Spray 9 inch square baking dish with non-stick cooking spray.

Combine peaches, sugar, lemon juice, cornstarch and cinnamon in a mixing bowl and set aside so the sugar will dissolve while you make the topping.

In a separate bowl, beat the butter, sugar and lemon zest until smooth and creamy. Add the vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and stir until combined.

Stir the peaches and then transfer to baking dish. Drop 9 mounds of dough over the peaches. Sprinkle each mound with sugar in the raw and cinnamon.

Bake for 50 minutes or until golden brown.

Remove from oven and cool on wire rack for at least 30 minutes before serving. If you can’t wait 30 minutes… go ahead and take a bite. You will burn your tongue but it’s totally worth it! You can always cool it off with a little vanilla ice cream

Sweetest Blessings,
LeAnn