Welcome to the weekend! This peach cobbler is a very easy and tasty dessert you can make for your Saturday supper, Sunday lunch or half-time of your favorite college football game. College football seems to rule my life beginning in September and going pretty much until Thanksgiving. Although not a die-hard fan myself, my family lives and breathes Notre Dame football. As alumni, my husband and son go to every game and more often than not, my daughter is there too. I stay home with the dog and watch the game on TV from my chair!
When my son was a student I went to an occasional game so I could see him. I checked out his dorm room (which was the size of a postage stamp) and we would take him to dinner. Since we got our little dog, and my son has joined a team of champion tailgaters, it makes more sense for me to just stay home!
So…back to the peach cobbler. I seriously thought about not peeling the peaches but at the last minute decided to go ahead and peel them. I wasn’t sure how the skin would cook up and didn’t want to ruin the dish. The dough went together like a breeze. I bought the heavy cream but I think if you wanted to use milk it would be perfectly fine. The next time I make this I’m going to try the milk.
- 3 cups peeled and sliced fresh peaches about 8
- 1/2 c. sugar
- 4 T. butter cut in thin slices
- 1 c. flour
- 2 t. baking powder
- 1 T. sugar
- 1 t. salt
- 4 T. butter
- 1/2 c. heavy cream
- Preheat oven to 375 degrees.
- Put sliced peaches in square glass pan (8 x 8.)
- Sprinkle with 1/2 c. sugar
- Dot with 4 T. butter
- Set aside
For the dough
- Combine flour, baking powder, sugar and salt.
- Cut in butter until dough begins to form.
- Slowly add cream until dough holds together and is manageable.
- Put out onto floured surface and roll out.
- Cover peaches with dough. Trim sides or tuck them under.
- Bake 35 minutes. Serve warm with ice cream.
I hope you rock your weekend…I hope your weather is perfect…and I hope your team wins. Unless you are a Michigan fan and then I really hope your team loses!