After finding the sweetest, largest, and juiciest of peaches from Eckert’s Nursery last week at Schnuck’s Market, it was a no-brainer that a peach cobbler soon appear in my kitchen as quickly as possible. Mine and mama’s favorite cobbler (with blackberry cobbler being an equal favorite if that’s possible), peaches are never better than when baked up cobbler style and topped with the sweet crunchy crust in this recipe.

There’s nothing hard at all about making cobbler. Peel the fruit, slice it, and toss with a minimum of sugar (ripe fruit doesn’t need a huge amount of sugar) and flour to thicken the juices then stir up your topping, add it over your fruit, and IN the oven it goes! I sometimes use cinnamon for spice, sometimes nutmeg, but use either sparingly; you want just the barest whiff to enhance the fruit.

Vanilla ice cream is, of course, the perfect accompaniment to a fruit cobbler. You absolutely cannot go wrong combining the two. It is only right. And right on! Use the recipe below from my “Missouri to Maui” cookbook to create the very best of summer deliciousness!

Peach Cobbler

Ingredients

For the fruit
1 cup sugar
2 T. flour, heaping
1/4 tsp. nutmeg or cinnamon
4 cups fresh peaches, peeled and sliced

For the topping
1 cup sugar
1 cup flour
1. tsp. baking powder
1 tsp. salt
1/3 cup cold butter or margarine, diced
1 egg, beaten

Directions

Preheat oven to 375. Place fruit in large mixing bowl and combine sugar and flour and pour over fruit; stir to coat. Sprinkle with nutmeg or cinnamon and pour into a lightly-greased 11x7x2 (2 qt.) baking dish. Prepare topping by stirring the dry ingredients together in mixing bowl then cutting in the cold butter until the dough is crumbly. Add the beaten egg, stir to combine, and drop by spoonfuls on top of the fruit or just sprinkle it evenly over fruit. Bake at 375 for 35-40 minutes until brown and bubbly. Cool before serving; top with vanilla ice cream.