Peach Cobbler by Lucy Burdette

LUCY BURDETTE: It was such fun to meet up with some of the mystery gang in person in Nashville! From left to right, Maya Corrigan, Molly Macrae, Libby Klein, Lucy, Leslie Karst.

I am always thrilled when the first peaches show up in our local farm market, and equally sad when the supply starts to dwindle and I know we’re at the end of the season. Mostly, I buy them by the bushel, and we eat them as fast as we can once they’re ripe. But if you get backed up a little bit, here’s an easy cobbler recipe that will please any company!

Ingredients

6 cups, fresh ripe peaches, peeled

1/2 cup sugar

2 teaspoons cornstarch

1/2 lemon 

Slice the peaches and stir in the sugar and cornstarch. At this point, you can either slide them into a buttered, 8 x 8 inch baking pan, or else freeze them to use later. If you choose to freeze them, as I did this time, defrost them in the refrigerator enough to spread them out in the baking pan later.

For the crust:

6 tablespoons butter

1 teaspoon baking powder

1/2 tsp salt

1 cup flour

1/2 cup cream or milk

1/2 cup sugar

Combine the dry ingredients and then cut in the chilled butter, using a pastry cutter. When the lumps are pea-sized, stir in the cream or milk (or sour cream as I used this time.) Do not over mix. With a large spoon place blobs of the crust over the prepared peaches. 

Do not worry about smoothing the crust or covering every square inch.

Bake at 350 for about 40 minutes. The peaches should be bubbling and the crust a light brown. Let the cobbler cool a bit and serve with whipped cream or ice cream.

Lucy Burdette writes the USA Today Bestselling food critic mystery series! You can find them wherever books are sold...

(Oh no, I'm missing a couple!) Not to mention LUCY BURDETTE'S KITCHEN: RECIPES AND STORIES FROM THE KEY WEST FOOD CRITIC MYSTERIES...