Crisp Peach Cobbler

This fall in Nevada has been awesome for fresh, organic fruit. My friend gave me a ton of apples. After making a bunch of crisps, I tried a sauce and butter. They were both fantastic. Then I was offered a bunch of super ripe peaches. I thought about doing a salsa for fish tacos, but opted for a Crisp Peach Cobbler (that was to die for)! I followed aspects of this video, but I changed it up a bit.

Ingredients

• 1 Lemon
• 1 Stick of Butter
• 1 1/4 Cup Sugar (Reserve 1/4 for later)
• 1 Cup Flour + 2 tsp baking powder
• 1/2 Tsp Salt
• 1/2 Cup Oats
• 2/3 Cup Milk
• 12 fresh peaches

Directions

• Preheat oven to 375 degrees
• Cut the peaches into 1/8 or 1/4 slices. I’m sure you can use canned peaches and it would be fine. I did not peel the peaches because I’m lazy and it didn’t seem to affect the taste or texture. Add the sliced peaches to a baking dish; use a size that fits the amount of peaches you have.
• Zest one lemon over the peaches; then juice the lemon and pour over the peaches and stir them about. I was nervous about adding a full lemon, but it seemed fine.
• In a large bowl make a sugar and butter ‘paste.’ At this point you may want to check out the link to the video above. He does a great job demonstrating what the next steps look like. He uses more sugar, but I though the peaches would be sweet enough and more is used for the topping.
• Add the flour, baking powder, salt, oats, and milk to the paste and stir.
  • To note: I used regular flour. I prefer to use coconut or almond flour, but I had recently made fish tacos and tried to make a beer batter with coconut flour and the texture did not come out right, so I really wanted the taste and texture to be perfect for Game Day! I also used Gluten Free Rolled oats and Coconut Milk in a can because I needed to use it up. Also, you can always make more topping if it doesn’t cover all of the peaches. I always double the topping recipe for apple crisp because that’s the best part!
• After the topping is mixed, spread it over the peaches.
• Add 1/4 of sugar over the top of the spread and spray with cold water
  • This last step is kind of weird. Again, I would recommend watching the video because it’s atypical, but it’s really what makes the crust crisp.
• Bake for 45 minutes and enjoy!

I think this recipe could also benefit from a few spices. Not many, but next time I would try adding allspice, cinnamon, cloves, vanilla, nutmeg, mint, basil, or even ginger.

My husband enjoyed this with Vanilla Bean ice cream. I used a plain Coconut Milk yogurt and really enjoyed.