This, ladies and gentlemen, was my fist peach cobbler and it was fabulous. I do admit, it is hard to screw up a mixture of fruit, sugar and biscuits . 
Never the less, I believe you should run to the store and get some peaches to celebrate this tasty day! Also, while making it and/or buying the peaches, if you don’t mind strange looks in the grocery store, you can sing this little peachy song… “Movin’ to the country gunna eat a lot of peaches…”
This recipe was easy, the hardest step? Rolling out the dough for the biscuits, it was a bit sticky!
Ingredients
Recipe adapted from “The Joy of Cooking” Cookbook
Filling:
6 cups of rip peaches, pitted and sliced (about 3lbs of peaches)
1/2 cup of sugar
2 tablespoons of cornstarch
1 teaspoon grated lime zest
Cobbler Dough:
1 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled butter
3/4 cup Milk
2 tablespoons melted butter (to brush over biscuit dough)
2-4 teaspoons of sugar (Ii use raw sugar because I like the crunch!)
Directions:
Pre heat oven to 375 Combine 1/2 cup of sugar, 2 tablespoons of cornstarch, 1 teaspoon grated lime zest and toss with peaches in a large bowl. Spread the peach mixture evenly into a glass baking dish (baking dish should be about 2 quarts and 2 inches deep). Now combine 1 1/3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt in a alarge bowl and whisk together. Cut butter into flour mixture with a pastry blender, two knives or use your hands like I did. Real women get dirty in the kitchen ( I just made that up). Keep mixing until the butter chunks are the size of small peas. Make a well in the center of the flour mixture and add 3/4 cup of milk. Stir the dough just until it is combined and begins to pull away from the sides of the bowl. Place the dough on a floured surface ( I had to use quiet a bit of flour here) and knead 8-10 times and roll out with a floured rolling-pin, until the dough is 1/4-1/2 inch thick. You can cut the dough into circle, squares, wedges, whatever your heart desires! I used a small drinking glass to cut out my circles. Place the dough cutouts on top of the peach mixture. Then, lightly brush the tops with melted butter and sprinkle with sugar. Bake until the top is golden brown and the peach mixture appears to be bubbly and thick, 45-50 minutes. Let cool 15 minutes before serving!
If I had my little way, I’d eat peaches everyday!
Amelia
Amanda
Briana
