Georgia Peach Cobbler

Ordinarily, when I use the word “cobbler,” I’m talking about the care and feeding of my favorite wardrobe element.

In this case, it’s a dessert that you’ll make again and again. Even if you’re a catastrophe in the kitchen and you’re merely trying to impress a cute boy.
It’s easy, adaptable, and it delivers. Swear on my Louboutins.
Georgia Peach Cobbler
  • 5 cups of fresh, juicy peaches chopped into 1-inch bites
  • 1 1/2 tablespoons lemon juice
  • 1 cup flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 6 tablespoons cold butter
Preheat the oven to 375 degrees. Toss the peaches with lemon juice and spread evenly in an 8×8 inch metal baking pan.
In a separate bowl, crack the egg and beat it lightly. Add flour, sugar, and salt. Mix with a fork until crumbly. (The consistency should be clumpy, like soft granola.) This forms a crumble topping that you will sprinkle over the peaches. You’ll have lots of it — pile it on!
Grab a stick of butter out of the fridge. (I use the salted kind.) Chop it into little cubes and dot them evenly on top of the crumble topping.
Bake at 375 degrees for 45 minutes. Serve warm, with Breyer’s Vanilla.
The best part? You can make this with all kinds of fruit. Strawberries. Blueberries. Plums. Apples. (Peel them first, and add a pinch of cinnamon to your topping.) Divine.
Now back to our regularly scheduled program of gushing over shoes.

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