Recipe: Peach Cobbler

Fresh peaches made their debut at the Grants Pass Grower's Market this Saturday and peach cobbler is a summer must!

Feel free to use this recipe for berry cobblers as well. August in Southern Oregon brings on some of the best wild blackberry picking there is.



PEACH COBBLER
8 fresh, ripe (large) peaches (peeled and sliced)
1 cup sugar
3 tblsp AP flour
1/2 tsp nutmeg
pinch salt

Topping
1 & 1/2 cups AP flour
2 tblsp sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup cold butter
1 large egg, slightly beaten
3 tblsp milk

3 tblsp sugar
1/4 tsp cinnamon

Pre-heat oven to 400 degrees F. Butter a 13 X 9 baking dish.
Combine sugar, flour and nutmeg. Stir in sliced peaches. Pour mixture into baking dish.
In a large bowl combine 1 and 1/2 cups flour, sugar, baking powder and salt. Cut in cold butter with a fork or pastry blender until butter is absorbed by flour mixture. Stir in egg and milk until just barely combined. Crumble this mixture over peaches. Combine 3 tblsp of sugar and 1/4 tsp of cinnamon, sprinkle over cobbler. Bake 40-45 minutes. Serve warm with vanilla ice cream or creme fraiche.

For berry cobbler use 3 pints of fresh berries. You can also use plums, nectarines and apricots.