Delicious Dilemmas: Peach Cobbler

It's summer time, and for me that means the best seasonal fruits of the year. Every year I look forward to peaches coming into season just so I can make this Peach Cobbler recipe I found on www.allrecipes.com, although as usual I made a lot of changes, mainly adding A LOT more peaches to the recipe. Also, I learned a trick to peeling the peaches, which in previous years took the longest time to do.

I was so happy when I found this recipe because my in previous attempts at Peach Cobbler, something about the crust is always off -- too sweet, too chewy, etc. This recipe makes the perfect fluffy and sweet crust.

Ingredients:

6 fresh peaches, peeled and sliced

1 tsp cinnamon

1 cup white sugar

1/2 cup butter, softened at room temperature

1 cup sugar

1 1/2 cup flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 cup boiling water

3 tbsp. butter

Preheat the oven to 350 degrees. Grease 9"x13" baking dish (a good trick for this is to use the wrapper of the butter you are using in the recipe). I used a smaller 8"x11" pan and my cobbler overflowed a little bit, so I will make sure to use a 9"x13" next time.

In order to peel the peaches, get a big pot of water rapidly boiling. Add the peaches.

They will boil for about a minute. While they are boiling, prepare a bowl or container with an ice bath. After a minute is up, transfer each peach directly into the ice bath. This will loosen the skins of the peaches so that you can peel them with your hands. You may have to use a paring knife on the tougher spots. Save the water you boiled the peaches in for the last step of this recipe.

After you peel all the peaches, slice them and put into a large bowl.

Add cinnamon, and 1 cup of sugar, stir and set aside.

In another bowl, cream butter and 1 cup sugar.

Mix in flour, baking powder, and salt. Slowly add 1 cup milk, pouring a little at a time and mixing in between so that the batter is well mixed and smooth.