Cobblers are an American deep-dish fruity dessert and sometimes pie or small pie with a thick crust, which is usually a biscuit crust and a fruit filling (such as peaches, apples, berries, etc.). Many versions are enclosed in the crust, while others have a drop-biscuit or crumb topping that cooks really nicely in the oven. Knowing how most things are invented, it wouldn’t surprise me if somebody had leftover peaches and biscuit dough and decided to just combine them with a little sugar and bake in the oven. I mean, why not?!

When peaches are in season there is one thing I think of making…Peach Cobbler. It’s so delicious when fresh and warm right out of the oven. Many don’t know about peach cobbler…sure, they’ve heard of peach pie, but I will take peach cobbler over peach pie every time. Peach cobbler is big in the South where the peaches are the sweetest. I have yet to try peach cobbler in the South and I will one day soon. In the meantime, I’m going to have to settle for my homemade version of peach cobbler. Takes less than 30 minutes to make.

Ingredients: 3-4 Cups Peaches, 1 Cup Sugar, 1 1/2 Cups All Purpose Flour, 1/2 Teaspoon Salt, 1 1/2 Teaspoons Baking Powder, 2/3 Cup Butter, 1 (slightly beaten) Eggs.

Baking Directions:

1. Preheat your oven to 375 degrees F.

2. Place peaches in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness.

3. In medium bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit.

4. Bake for 40 minutes until golden.

Take the peach cobbler out of the oven and allow it to rest for 10 minutes. Then, dig in and enjoy! Goes really well with a little whipped cream and vanilla ice cream. The combination of the warm peach cobbler with the cold ice cream is money!

Try this delicious peach cobbler recipe. This goes really well with this filling meat lasagna.