Peach Cobbler

I ran into major sticker shock a few days ago. A roadside vendor had a few boxes of Michigan peaches which I had been seeking - it just doesn't feel like I've finished canning for the season if I don't get some peaches done. I guess I'm going to have to feel "unfulfilled" this year. The 25lb. boxes were $30. I'm used to going out and picking my own peaches, for considerable less expense - eastern Washington and Oregon's Willamette valley have long supplied our family with winter gold in the form of ripe juicy peaches. I'm going to have to come to grips with this situation, but now it's going to wait until next season, I'm afraid.
So I only bought 7 nice peaches, figuring the memory of a fresh peach pie or cobbler would have to carry me through the snowy months. With such a weight on the forthcoming goody, I felt it deserved my best shot. I have some favorite ways of throwing together cobblers and crisps, quick and easy and always yummy. So what did I do? I grabbed a trusty cookbook and found a recipe I'd never used before. How could I go wrong with something called "Granny's Peaches and Cream Cobbler"? I felt especially vindicated because the cookbook is Land 'O Lakes Treasury of Country Recipes, and we're living in the middle of Land 'O Lakes dairy country.
It smelled wonderful as it came out of the oven. The taste test involved the whole family, who came to the cabin for lasagne dinner after a long day working on winterizing projects.

The cobbler filling was juicy but not runny...
the cobbles were tender inside with a nice bit of crunch on the top...
and just to guild the lily, we had New York vanilla icecream on hand.
The sparkle of sugar on the crust, the just-right sweetness of the peaches, and the creamy coldness of the icecream with the slightly warm cobbler was about as good as it gets in the land of Peach Cobblers.
If you have a few peaches left from canning, try this - it's a keeper.

Granny's Peaches and Cream Cobbler

Heat oven to 400degrees.

In large bowl, stir together:

1 c. sugar

2 eggs, slightly beaten

2 T. flour

1/2 tsp. nutmeg

Stir in: 4 c. peeled, sliced fresh peaches(or 2 16-oz. pkgs sliced frozen peaches)

Pour filling into a 9 x 13 baking pan.

In med. bowl, combine:

1 1/2 c. flour

2 T. sugar

1 tsp.baking powder

1/2 tsp. salt.

Cut in: 1/3 c. butter until crumbley

Stir in just until moistened: 1 egg mixed with 3 T. milk

Crumble mixture over peaches. Sprinkle with 3 T sugar.

Bake 40-45 min. or until golden brown and bubbly around edges.

Several people in the family aren't fond of cooked fruit. They only had icecream. Their vote was obviously ignored. The rest of the taste testers gave the cobbler a positive 4-star rating.