In that brief moment of time when the best peaches are available, this variation of a cobbler really shines. The topping is not doughy in the least and bakes up with a light, sugar snappy crunch. And the leftovers, if there are any, make for an illicitly good breakfast. Call it a fruit serving. —marynn
4-6 (sometimes 2)
peeled, sliced, perfect peaches
fresh lemon juice
nutmeg (4-6 swipes on the grater)
large egg beaten
butter--melted and cooled a bit
fresh mint, either whole or chiffonade
In This Recipe
Pre-heat your oven to 375 and have the rack in the middle. On the lower rack, have a Silpat-lined sheet to catch any dribbles.
Place peaches in a greased or sprayed 8 X 8 baking dish--I use Pyrex. Sprinkle lemon juice over all.
Sift dry ingredients; add egg, tossing the mixture with a fork until crumbly.
Sprinkle flour/egg mixture over peaches and drizzle with butter. ALL of it.
Bake for 30-40 mn 'till golden brown and delectable. Let it sit about 15 mn before serving. Ice cream? Of course. Add mint chiffonade, if you wish.