The Best Peach Cobbler -GUEST BLOG

 My sister Kerri made this delicious and easy dessert for us a few days ago. So light it felt calorie free - NOT after the scoop of vanilla ice cream and fresh whipped cream   The recipe is from Blogger PINCHOFYUM. 

Peach Filling

• 5-6 large fresh yellow peaches, sliced (about 5 cups, or 750-900 grams)
• 1/4 cup sugar
• 1 tablespoon cornstarch (optional - see note 1 below)

Cobbler Topping

• 1/2 cup salted butter, melted
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• a pinch of salt
• 1/4 cup turbinado sugar (optional, but really nice)
• whipped cream or vanilla ice cream for serving

1. Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
2. Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
3. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
4. Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
5. Sprinkle the top with turbinado sugar. Bake another 10-15 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top. (Just keep a close eye on it because it can burn quickly.) If it’s not looking saucy, see note 2 below.
6. To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that.