It's that time of year! Fresh, juicy, local peaches! This cobbler has a light airy crust and is not too sweet. Perfect for serving with vanilla ice cream or some slightly sweetened whipped cream.
For the filling-
6 good sized, very ripe peaches
2 tbsp sugar
1 tbsp corn starch
cinnamon
For the crust-
1 1/2 cups of flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp butter, cold
3/4 cup heavy cream
3/4 tsp vanilla
Peel and slice the peaches into one inch thick slices and place in baking dish. Sprinkle 2 tbsp sugar, 1 tbsp corn starch and a dusting of cinnamon over top of peaches. Gently stir together until the peaches are coated.
Mix together in a bowl the dry ingredients reserving 1 tbsp of sugar. Slice the butter into tiny cubes. Bring together the butter and dry ingredients gently using a fork to cut until they form pea sized pieces. Pour in heavy cream and vanilla and barely mix together until it just forms larger balls. Sprinkle the crust ingredients, big and small pieces, evenly over the peach mixture. Sprinkle the remaining tbsp of sugar over the crust.
Bake in a 425 degree oven for 18 minutes. If the crust is not brown enough bake a couple more minutes.
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