Peach Cobbler

This recipe was handed down to me from my mother in law, and I still have her handwritten recipe.

I love the fresh peaches in the summertime and wish they would last all year long.

This is best served warm and a scoop of ice cream.  Nothing says summer like peach cobbler and ice cream! 

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bonCook tools used: Perforated Baking Sheet, Flexipat Square Mold, Stainless Mixing Bowl, Mini Whisk

Ingredients 

• 3-4 cups sliced peaches

• 1/2-3/4 cup sugar

• 1/3 cup flour

• Pinch of salt

  Top Crust Ingredients

• 1 cup flour

• 2 teaspoons baking powder

• 1/4 teaspoon cream of tartar

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/4 cup butter + extra for topping crust

• 1/4 cup milk

• Sugar for sprinkling

Instructions

1. Place the square Flexipat Mold on a Perforated Baking Sheet.  Preheat the oven to 375 degrees F.  

2. Slice fresh peaches in the bottom of the Square Flexipat Mold.  Add 1/2-3/4 cup sugar mixed with 1/3 cup flour and a pinch of salt.  

3. Combine flour, baking powder, cream of tartar, sugar and salt.  Cut in 1/4 cup butter with a fork or pastry blender until you have small pea sized dough.  Add 1/4 milk or enough to make a soft dough.  

4. Roll out dough on the Rou;'pat about the size of the Mold.  Lay on top of peaches and cut a few slits in the crust.  Dot with butter and sprinkle with sugar.  

5. Bake for 25-30 minutes or until lightly browned and bubbly.

*I have been known to eat this for breakfast the next morning! If you have any leftovers, store in the refrigerator for up to 2-3 days.