Peach Cobbler

I believe that baking (and cooking) is a way of showing love or gratitude to someone.

Anything homemade can brighten someones day and make them feel special.

But why wait for a special occasion?

Let's make a peach cobbler today...just because!

As much as I do like a pie, I have yet to master making the crust, and...

truth be told - I usually just eat the filling, leaving the crust on the plate. ;-)

But a cobbler?

The taste is amazing and I love the rustic look that a fresh baked cobbler offers!

A slightly crusty top with gooey right underneath.

And the warm, satisfying fruit filling - YUM!

Oh yes...it's easy to make too!

While the fruit filling is coming together on the stove, I prepare the cobbler topping.

The next step you can do one of two ways - 

fruit filling first with the cobbler topping on top 

or 

cobbler mixture first with fruit filling on top.

I have done both ways, and they both turn out amazing!

It goes in the oven looking like this.

And comes out looking like this!

Cut into, and oh my!

Can you smell it?

When I served it up, there just happened to be a little something missing.

Well, looky there...just enough room for some ice cream ;-)

It's up to you if you eat this peach cobbler plain or with ice cream...

warm or cold...

for dessert, breakfast, or a snack.

 

Peach Cobbler

peach filling

1/3 cup sugar

1 tablespoon cornstarch

1/4 cup water

4 cups peaches, peeled and sliced

cobbler topping

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

3 tablespoons butter

1 egg

3 tablespoons milk

For the filling, combine in a saucepan 1/3 cup sugar, cornstarch, and water.  

Stir in sliced peaches.

Cook over medium heat until thick and bubbly.

For the cobbler topping, combine in a bowl the flour, 1/4 cup sugar, and baking powder.

Use a pastry cutter to cut in butter.

Whisk the egg and milk together, then add to flour mixture.

Stir all together.

Pour the peach filling into a 9 x 13 baking dish.

Pour the cobbler topping mixture on top of filling.

Bake at 400 degrees F for 20 to 25 minutes, or until tooth pick inserted into topping comes out clean.