IN THE MOOD FOR PEACH COBBLER
I don't really have much of a sweet tooth and hardly ever bake anything requiring hard core mixing and measuring. However, with the 4th of July being last week, and all this talk of BBQs and pies, I started to majorly crave some peach cobbler! I tried a dish similar to this at a wine bar in Eagle Rock that Jerilene and Alisa took us to a few weeks ago. (I can't remember the name of the place at the moment though, and it's driving me crazy right now because it was a really cute!)
Anyway, Jerilene ordered the peach cobbler, and the ice cream oozing onto the oven fresh granola and peaches was just sooooo good! It seemed like it'd be really simple to make, so I found a similar recipe here and decided to try it!
SOME BASIC INGREDIENTS:
Here's the recipe from all recipes:
The pictures don't completely match up with the recipe though because I didn't have some ingredients with me, and I'll have to admit that I was lazy and didn't peel my peaches! For someone who isn't a pie expert, I didn't really taste a difference (but I'm sure some of my more sophisticated baking friends would have been horrified that I did that!)
1/2 cup quick cooking oats
1/2 cup honey-sweetened granola
3 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter
5 cups fresh peaches - peeled, pitted and sliced
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
1/4 cup chopped pecans (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans.
Bake in preheated oven for 30 minutes, or until golden brown.
After that, I let it cool for about 10 minutes and then put some ice cream on top!