Peach Cobbler

We are over-run with peaches this year.  Four years ago, we planted 4 peach trees in our back yard.  We love having peach trees.  Mark, especially, likes to be able to go out in the back yard and find something to eat.  Must be a man thing.  This year, we have so many peaches that we don't know what to do with them. I can't pick them fast enough.  In fact, you are supposed to thin them out before they ripen so that you will have a few big peaches instead of a thousand little peaches.  I tried my best to thin them out, but there were SO many...I picked hundreds of peaches and they still were not adequately thinned out.  So, a lot of the peaches are on the smaller side this year.  But, they are packed with flavor...something you won't find in your grocery store peaches.
In honor of our peach crop this year, I am posting the recipe for my yummy peach cobbler.  It is especially good made with fresh peaches, but can also be made with canned.

Peach Cobbler

Ingredients:

1 c. sugar

2 Tbsp. all-purpose flour

1/4 tsp. ground nutmeg

4 cups sliced peeled fresh peaches (canned will work also)

Topping:

1 c. sugar

1 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1/3 c. cold butter

1 egg, beaten

In a large bowl, combine sugar, flour and nutmeg.  Add peaches; stir to coat.  Pour into a greased 11 in. x 7 in x 2 in baking pan.  

For topping, in a small bowl, combine sugar, flour, baking soda and salt; cut in the butter until the mixture resembles fine crumbs.  Stir in egg.  Spoon over peaches.  

Bake at 375 degrees for 35-40 minutes or until filling is bubbly and topping is golden.  

Serve with vanilla ice cream or whipped cream.

Yield:  8-10 servings