Peach Cobbler

and ready (no pun intended) to get back cooking. The festival was a huge success with over 2,000 in attendance more details forthcoming but for now, I am doing my happy dance as  Colorado peaches have finally made their summer appearance. Except for a Georgia peach nothing compares to a Colorado peach in taste, juiciness and texture. 

Peach Cobbler is the quintessential summertime dessert.

It's important to note that when dropping dough on hot peach mixture do not worry about having it all cover the peaches since the dough spreads out when cooking. Also, the spoonfuls of dough go on peaches when they are hot.
An important part of this recipe is using a hot oven at 425 degrees.
A trick for getting skins easily off peaches is to submerge them in boiling water for 30 seconds and then plunge them into a bowl of cold water with ice cubes.
The final result for this dessert was everything I had hoped for and it was hard to stop with just one serving. Ice cream is a must for this dessert!
The recipe is adapted from Food Network Magazine 2013
Use a 9-inch glass pan or a 1-1/2 quart shallow baking dish as shown in the photo
Ingredients:
Cobbler filling

• 6-7 cups of peaches (I used 7 large ones)
• 3/4 cup brown sugar
• 1 tablespoon Saigon cinnamon or 1-1/2 tablespoons regular cinnamon 
• 1-1/2 teaspoon vanilla 
• 1/2 teaspoon almond extract or 1 tablespoon peach schnapps
• 3 heaping tablespoons flour
• 3/4 cup sliced almonds

Cobbler Crust

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons brown sugar
• 4 tablespoons cold butter, cut into small pieces
• 2/3 cup buttermilk at room temperature

Topping

• 3 tablespoons white sugar mixed with 1/4 teaspoons Saigon cinnamon or 1/2 teaspoon ground cinnamon  

Directions:

• Preheat oven 425 degrees and generously grease a shallow 1-1/2 quart baking dish.
• Place sliced peaches in dish, sprinkle with brown sugar, cinnamon, flour, vanilla, almond extract or peach schnapps and sliced almonds.
• Mix gently and spread evenly in the pan. Bake 10 minutes.
  

• Combine all dry ingredients for cobbler crust in a bowl.
• Cut in butter with pastry cutter or your fingers to make the texture like coarse crumbs (shortcut use food processor and pulse two times)
• In large bowl stir buttermilk into cobbler crumb mixture for a soft dough.
• Remove peaches from oven and drop rounded spoonful of dough on top.
  
  
  
• Sprinkle cinnamon sugar topping mixture over the cobbler dough.
• Bake until fruit is bubbly and crust topping is golden brown and puffed-about 18-20 minutes.