Peach Cobbler

Ah, summer will soon be coming to an end.  I am saddened to say that I didn't do as much as I would have liked.  It feels like I didn't get out to enjoy the warm weather much, although that probably has more to do with the actual weather itself, seeing how it seemed like it rained almost every day!  Usually mid-August and back to school shopping make me a little sad, but I am especially sad this year just because the summer seemed to go by much faster than usual.

Anyway, here is a popular dessert that just screams summer.  Everyone has their own version of peach cobbler, so here is mine.  My family loves this, especially warm with a big scoop of vanilla ice cream slowly melting on top.  Mmmm, yum!  So, if you are like me and feeling a little down about summer coming to an end, make this and hold on to the taste of summer just a little longer. ♥

Peach Cobbler (serves 6)

6-7 medium sized ripe peaches (about 2 lbs)
1/4 cup brown sugar
2 tsp cornstarch
1 tsp fresh lemon juice
3/4 cup flour
2 tbsp corn meal
1/3 cup sugar
1/4 tsp baking powder
Pinch of salt
1/2 cup cold butter
1 tsp vanilla
1 egg, slightly beaten
Turbinado Sugar

Peel peaches and after cutting in half, remove the pit then cut each half into 4 slices.  Place peaches in a medium size bowl and toss gently with the brown sugar - set aside for about 30 minutes, tossing occasionally.  Drain the juice in a colander over a large bowl.  Take a 1/4 cup of the drained juice and mix it in a small bowl with the cornstarch, lemon juice and a pinch of salt.  Toss the juice mixture with the peaches and pour it into an 8x8 baking dish.  Preheat oven to 350.

To the bowl of a food processor add the flour, corn meal, baking powder, and a pinch of salt.  Pulse to combine.  Cut the butter into pieces and scatter it around the bowl over dry ingredients, then pulse until mixture resembles crumbs (about 10 pulses).  Transfer to a medium bowl, then add the vanilla and the egg.  Stir until a dough forms, but don't over-mix.  Place dollops of dough over the peaches evenly.  Sprinkle the dough with the turbinado sugar.  Bake for about 45 minutes or until the topping is golden brown and the fruit is bubbling.