I have a lovely peach tree I purchased probably 5 years ago from a local nursery called Elgin Nursery on McDowell Rd, west of Loop 101, south of the Sam's Club on 83rd. This tree was grafted with 5 different peaches. That means fresh peaches over a 2 1/2 month period! Yea!
So today per the request of my beloved Will, I have a lovely Crusty Peachy Peach Cobbler bubbling away in the toaster oven! The smell is a-maz-ing . . . Fresh, juicy-ripe peaches, a hint of cinnamon, and delicate biscuit with a golden-crunchy sugar topping! All it needs is a scoop of vanilla bean ice cream!I love this recipe because adding this extra little step takes my cobblers from very GOOD to GREAT!!! ~ Pouring boiling simple-syrup over the dough gives an added sweet-crunch to the biscuit's outside and a moist, delicate crumb to the inside! For the fruit, my take on take on cobblers is this, "If 3 cups of fruit are called for in a recipe, double it!" Note, the peaches stand alone, without sugar. The star of a peach cobbler should be the peaches!
Fresh peaches . . . Their aroma is intoxicating!
With or without ice cream, this is a "must have" dessert!CRUSTY PEACHY PEACH COBBLER - recipe serves 8
Filling-
6 cups sliced peaches
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon cinnamon
1/3 cup unbleached flour, to thicken peach juice
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Biscuit Topping-
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg beaten
1/2 cup milk
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Simple Syrup for Crusty Biscuit Topper
3/4 cup sugar
1/2 cup water
2 tablespoons butter
- Dunk washed, ripe peaches into boiling water for 30 seconds to loosen their skins.
- Transfer hot peaches to a bowl of iced water to cool peaches quickly; slip skins.
- Slice peaches into a large bowl; add lemon zest, lemon juice, cinnamon and 1/3 cup flour; toss to mix well; set aside.
- Preheat oven to 375°F.
- In a mixing bowl add 1 1/2 cups flour, baking powder, salt; whisk well.
- Cut cold butter into 1/2-inch cubes; rub butter into flour mixture using your thumbs and forefingers until flour resembles course meal.
- In a measuring cup beat egg; pour milk into measuring cup until it equals 1/2 cup.
- Add egg and milk to dry ingredients; mix lightly with a fork.
- Pour prepared peaches into 8-inch x 8-inch baking pan.
- Top with spoonfuls of biscuit; pour boiling simple syrup and melted butter over the top of biscuit.
- Bake at 375°F. for 35 minutes, or until crusty and brown.
Preparing peaches
Preparing biscuit topping.
Preparing to eat!I can't say enough about how delectable this dessert is! Let's face it, when peaches are at their peak of flavor and juiciness, we need to take advantage of their delicious goodness! I already have 3 peach pies tucked away in the freezer (for later) and a "hot from the oven" Crusty Peachy Peach Cobbler to satisfy our tummies right now! . . . Over at Julie's!!!
Seconds . . . Anyone? 
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