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- hey, guys, today i'm gonnashare with you one of my favorite recipes for a summertime dessert, peach cobbler. this is one of those dessertsthat really celebrates all the fabulous fruits of the season. it's hearty, it's delicious,and the whole thing can be made in advance, my kind of dessert. the first thing we're gonnado is take eight peaches

and cut them into nice size wedges. now, there are two schoolsof thought when it comes to peach cobbler and a lot ofthe traditionalists out there will tell you to peel the peaches. if you wanna peel yourpeaches, you definitely can, but if you ever triedto peel a ripe peach, it can really be a messy affair. in the summertime, wheni'm looking for things to be a little bit easier, isay go ahead and use the skins.

they're full of nutrients. we're going to cut ourpeaches and remove the pits and place them in a bowl. to that, we're going toadd three tablespoons of turbinado sugar. this is just that raw canesugar that you can find in the supermarket nextto the brown sugar. i like it better than brownsugar cause i feel it's not as sweet but if you can'tfind it, you certainly could

use brown sugar as well. if you're using brown sugar though, i would only use two tablespoonsinstead of the three. then, we're also going to addtwo tablespoons of white sugar and one one tablespoon of flour. at this point, we'regoing to add some spices. i like to use a halfa teaspoon of cinnamon and a quarter teaspoon of nutmeg. we're also going to add aquarter teaspoon of salt.

i love to add salt in dessertsespecially fruit desserts like this because i find thatit really helps bring out and heighten all of the flavors. then, we're going to add twotablespoons of lemon juice and two tablespoons of water. go ahead and just stir thatall up, making sure that all of the flours and thesugar and the spices are well combined. then, we're going to takeour peaches and put them

in our casserole. now, you could eitheruse a large casserole, something like a pieplate shape would work for something like this, butfor me, i really love to serve them in these mini castiron casseroles that i have. i do like to put them on abaking sheet that's been lined with parchment paper, sothat way if any of the juices bubble up, you know you'renot going to have a big mess on your hands.

then, we're going to take ourtray and pop it in the oven at 450 degrees for 15 minutes. we wanna bake our peachesfirst to give them a bit of a head start before weput on the biscuit topping. but while those are baking,we can actually create our biscuit topping. in a large bowl, we're goingto add one and one quarters cup of flour, one tablespoon of sugar, half a teaspoon of salt and onetablespoon of baking powder.

go ahead and just whisk thatup and then we're going to add nine tablespoons of coldbutter that has been diced. now the nice thing hereis you don't need to break out the food processor. you could actually justgo in with your hands and start to work inthe butter in the flour. this is the way grandma must've done it and we can do it this way too. you don't need any fancy equipment.

now, if you wanna speed the process up, you could also take a wiredwhisk and just kind of pound in the butter with the flour. you'll see that'll kindof speed it up a bit too. then, in a separate bowl,we're going to take an egg and combine it with twothirds cup of heavy cream and give it a good whisk. we're going to pour thatinto our flour mixture. again, mix it all up with afork and you'll see you'll end

up with this really sticky mixture. at this point, we wantto check our peaches. basically what you're lookingfor is you want to make sure that those peaches arekind of cooking down, releasing their juices and starting to bubble and caramelize. if that's happening, you cango ahead and take them out, if not, maybe give themanother five minutes. them, we're going toadd our biscuit topping.

all we're going to do isjust spoon out little globs and dollop it on top. now, there are lots of schoolof thought when it comes to a peach cobbler, but forme, i find the best cobblers have more fruit than cobblers. so, you don't want to over do it. a little dab will do ya. otherwise, what ends uphappening is the cobbler gets to be a little bit toocakey and you kind of miss

out on the fruit, so easy does it. and the finishing touch isjust to add a little bit more of that turbinado sugar on top. now, if you used the brownsugar, you could use that too, just a little sprinkleon all of the dough. then, we're going topop it back in the oven at 400 degrees for 15 minutes. you'll know that it'sdone when start to see all of those juices bubbling from the peaches

and the cobbler is nice and golden brown. now if you're serving these for a party and you've made these inadvance, a, good for you and b, what you can dois actually put them on your counter top and let them rest until you're ready to serve. you can just keep at roomtemperature and they will be fine. then, when you sit down todinner, you can go ahead and pop them in a 200degree fahrenheit oven,

just for 20 minutes. that will warm themthrough well enough so that they're warm but theywon't be boiling hot. then, to serve, i like totake the cast iron casserole, put them on a plate becausethey are a little bit hot and serve with a bigscoop of vanilla ice-cream in the center. you will see you will haveone delicious looking dessert waiting for you.

i love this recipe becauseto me it is like a taste of summer in every little bite. people are always soimpressed when you bring it to the table and the best part, you will see, is that topping. it is a deliciously light, flaky cobbler. it's not like one of those heavy biscuits that we've all had in the past. i tell ya, you will reallylove how light and flaky

and delicious this topping really is. i hope you give this onea try and let me know what you think and i willsee you back here next week for another delicious recipe. until then, bye. ♫ ain't no woman should be this hard ♫ but a hard headed woman ♫ is the one i love ♫ can't eat, can't sleep or heal the hurt

♫ but every single day,you make me wanna work ♫ a whole lot harder ♫ right before the morning sun ♫ gotta work a whole lot harder ♫ i won't stop for anyone ♫ well, i work overtime ♫ and i won't quit until it's done ♫

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