Peach Cobbler

We went to the Farmer's Market last week and loaded up on a lot of good produce, some homemade olive rosemary bread (delicious!), manchego, and summer sausage (none for me of course). We bought some delicious looking peaches but it was scorching hot and they got jostled so much that by the time we got home they started to look a little bruised and mangled. To make good use of them I decided to make peach cobbler and just cut the bruises out. I think our peach to dough ratio was a little lacking on the peach side as a result, but this recipe, courtesy of aeposey on allrecipes.com, was delicious!

For the peaches:

8 peaches, sliced (we did not peel them as suggested and it was fine)

1/4 white sugar

1.4 brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tsp lemon juice (we omitted, I had run out)

2 tsps cornstarch

For the dough:

1 cup flour

1/4 cup white sugar

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

6 tbs unsalted butter, chilled, cut into small pieces

1/4 boiling water

pre heat oven to 425 degrees

Combine "for the peaches" ingredients in a bowl. Make sure to really mix them so the peaches are covered in gooey goodness. Put them in a 2 quart baking dish and bake for 10 minutes.

Mix the flour, sugars, baking powder and salt in a bowl. Crumble in the butter with your fingers, or a mixer if you have one. Mix in the boiling water.

When the peaches come out of the oven drop teaspoons of the dough on top (the dough will expand and spread as it bakes). When all the dough is used up and the peaches are covered, bake for 30 minutes. You can also sprinkle a little sugar and cinnamon over the top before putting it back in the oven, but I skipped this (I'm lazy!)

We had a Farmer's Market dinner of friend green tomatoes, olive bread, manchego, and peach cobbler for dessert. YUM! To see the original recipe: http://allrecipes.com//Recipe/southern-peach-cobbler-2/Detail.aspx