Peach Cobbler

This is the best peach cobbler recipe ever. For legit homemade peach cobbler made with ripe summer peaches. One time me and my friend Elise planned to hang out and make peach cobbler then watch Spiderman Homecoming. We went to her house and used her recipe, because most of Elise's recipes are the best. But as far as peach cobbler goes, hers was good (especially with ice cream and the lactase pill her mom gave me), but mine is better. That night I came home and made peach cobbler with my younger sisters, using the recipe I'd found. It originally came from Lindsay Ostrom at Pinch of Yum, and it is the best, ever. The peaches are cooked to have a perfectly jammy texture, but the cobbler topping is what really takes the cake. It's neither like a biscuit nor a cake, it's more like a cross between cookie dough and a biscuit top. It's easy to whip up too, especially if you have plenty of helping hands to peel the peaches.

Peach Cobbler 

Ingredients:

peach filling- 

• 4 large fresh peaches sliced thin (and roughly peeled if you desire)
• 1/4 cup sugar

cobbler topping-

• 1/2 cup melted butter
• 3/4 cup sugar
• vanilla
• 1 cup flour
• 1 tsp baking powder
• pinch of salt 
• 1/4 cup coarse sugar

Directions:

1. Preheat oven to 350. Smear bottom of 9x13 pan with butter.
2.  Add peaches and sugar, mix directly in the pan.  
3. Mix cobbler ingredients (everything except the coarse sugar) in another bowl until cookie dough forms. Sprinkle the dough over the peaches. 
4. Bake for 25 minutes. Sprinkle the top with coarse sugar and bake for another 10 minutes. Then broil for three minutes (about 475) until golden brown. It tastes better if you let it sit for 20 minutes, but you can still enjoy it warm. 

Notes:

*If it’s not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are firm. Pouring two tablespoons of melted butter over the peaches helps the juiciness to come out.