Peach Cobbler

Saturday morning, I made my first Peach Cobbler. We have a Farmers' Market every Wednesday in town, so I decided to support local California farmers and make "baked yummies" at the same time. I've been wanting to make cobbler for a while, but didn't have the drive to do it. Peaches and the summertime go together well, so peaches made sense. Here's the recipe. Enjoy!

Peach Cobbler (recipe by Martha Stewart)

10 ripe peaches, peeled, pitted and sliced

1/4 cup cornstarch

2 tbsp. dark brown sugar

1/2 tsp. ground cinnamon

2 cups all-purpose flour, unsifted

1/4 cup plus 2 tbsp. granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. cold, unsalted butter, cut into small pieces

1 large egg

3/4 cup heavy cream

Vanilla ice cream, or whipped cream, for serving

Preheat over to 375 degrees. Place peaches, cornstarch, dark brown sugar, and cinnamon into large bowl. Toss until well combined. Pour mixture into an 8 1/2 x 11 1/2 baking dish.

In a large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using a fork, knives or pastry blender, cut in butter until the mixture resembles coarse meal.

Whisk together egg and cream in a liquid measuring cup. Slowly add cream/egg mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper (or spatula), cut log into 12 equal portions. Flatten to approximately 3-inch circles with your hands.

Place circles on top of peach mixture, while slightly overlapping them on one side. Sprinkle remaining 2 tbsp. sugar on top of dough. Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve with vanilla ice cream or whipped cream.