Fresh peaches are in season, and this is a recipe you can take to your Labor Day barbecue.
Chef Jeff from Smith's joined us from his kitchen with the recipe, and a hack for pitting those peaches.
Crispy Peach Cobbler
10 peaches (4-5 lbs.), cut into 1-inch chunks
Juice and zest of 1 large lemon
1 stick butter, softened
2 c. sugar, divided
1 ½ c. all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
¾ c. milk
½ c. hot water
Ice cream for serving
1. Preheat your oven to 350. Put the peaches in a 9x13 glass baking dish. Zest the lemon over the peaches and then squeeze the lemon evenly over the top.
2. Mix the flour, baking powder, and salt in a small mixing bowl with a whisk and set aside. Using a hand mixer, cream the softened butter with 1 ½ cups of the sugar for about 1 minute. Add the flour mixture and mix until crumbly. With the mixer running, slowly add the milk. Mix for about 2 minutes or until the mixture is light and fluffy.
3. Evenly spread this mixture over the peaches. Sprinkle the remaining ½ c. of sugar evenly over the batter. Drizzle the hot water evenly over the sugar. Place the cobbler in the oven and bake 70-80 minutes or until the top is browned and cracked. Let the cobbler cool for 30 minutes to an hour. Serve with vanilla ice cream. Enjoy!
For more yummy recipes from Chef Jeff, please visit: smithsfoodanddrug.com.