Try making this cobbler with blueberries or blackberries as well. If you want to be good, choose the milk rather than the cream in the dough, but this is dessert (or maybe breakfast?). Who wants to be good?

1 cup granulated sugar, divided
4 cups fresh peaches, peeled and cut into half slices
2 cups plus 1 tablespoon all-purpose flour, divided
1/2 tsp salt
3 tsp baking powder
1/4 cup unsalted butter, cold, cut into 1/2″ pieces
1/2 cup heavy cream or milk
1 Tbsp milk
1 Tbsp turbinado sugar

1. Preheat the oven to 450°. Lightly grease a 9″ square baking dish.

2. In a large saucepan, combine 3/4 cup sugar with 1 tablespoon of the flour, the peaches and 1 cup of water. Bring to a boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside.

3. In a food processor or medium bowl, combine the remaining 2 cups of flour,1/4 cup sugar, salt and baking powder. Cut in the butter until small crumbles start to form but baby pea sized pieces of butter remain. Slowly drizzle in the cream or milk, adding just until a soft dough starts to form and pull away from the sides of the bowl. Place the dough on a lightly floured surface and pat it into a square. Roll the dough to 1/4 inch thickness. Cut the dough into 2-inch-wide strips.

4. Pour 1 1/2 cups of the peaches into the bottom of the buttered dish. Closely line half of the dough strips on top of the peaches. Bake for 12 minutes or until the dough starts to brown. Remove from the oven and pour the remaining peach mixture over the baked strips. Closely line the remaining dough strips on top. Brush the dough with the milk and sprinkle with the turbinado sugar. Bake for another 12 minutes or until the dough has browned.

Servings: 8