Perfect Peach Cobbler

Growing up visiting my grandparents in Georgia, peaches were a summer staple.  And now that we live in Georgia,  I know why.  There's nothing better than a sweet, juicy peach.  Peach ice cream, peach salsa, peach cobbler... it's not hard to sound like Bubba Gump here.

Last year, I made Paula Deen's Peach Cobbler.  It's a good one.  But my great aunt recently passed away and I've been feeling nostalgic.  I called Mom to get Grandmomma's recipe.  And here's my version of it.

Perfect Peach Cobbler

Serves 6-8

Ingredients

• 3 peaches
• 2 tablespoons plus 1/2 cup brown sugar, divided
• 1 cup self-rising flour
• 1/2 cup traditional white sugar
• 1/2 teaspoon cinnamon
• 1/2 cup { 1 stick } cold butter, cut into cubes
• Up to 3 tablespoons milk

Primary Equipment

• Cutting board
• Knife
• 1 1/2 quart baking dish
• Mixing bowl
• Pastry blender { or knife and fork }
• Spatula

Instructions

• Preheat oven to 375*.
• Next, prepare the peaches.  You can peel them by blanching, but I think that's a pain in the rear.  My preference is to cut each peach in half...

• ... and into slices.

• Then, take a paring knife and cut away the peel from each slice.  You'll waste a little fruit, but there's no blanching involved.

• Roughly chop peeled peach slices, place into baking dish, and top with 2 tablespoons brown sugar.  Stir and set aside.

• Now, prepare the crust.  In a mixing bowl, combine self-rising flour, sugar, cinnamon and remaining brown sugar.

• Add butter and incorporate using pastry blender.  Mixture will be coarse and crumbly.

{ before mixing }

{ after mixing }

• Add milk, one tablespoon at a time, until just incorporated.  Dough should be moist but not too sticky.  Almost like cookie dough.

• Spread crust mixture on top of peach chunks.

• Bake at 375* for 20-25 minutes or until golden brown and bubbly.

• Then let a lucky member of your household enjoy any leftover crust dough.

• Serve warm with vanilla bean ice cream and enjoy!

YUM.