Classic Peach Cobbler

I feel like this summer has passed by so quickly. It's already the end of August! With the end of summer, you get peaches. Peaches and nectarines are transitioning out, but are still in season. They're going to be well prices and flavorful. I tossed a few peaches with some brown sugar, spices, and topped with with a flaky pie dough. It's a southern classic that praises the end of summer and sings in the new season.

Peach Cobbler (serves 2-4)
3 Peaches
2 tbsp Brown Sugar
1/2 tsp Cinnamon
1/8 tsp Clove
1/8 tsp Nutmeg
1/8 tsp Ginger
1 tbsp Corn Starch
pinch Salt
1/2 stick Cold Butter
3 oz Flour
pinch Salt
1 oz Cold Water

1. Peel peaches and cut into a large dice, about 1 inch thick
2. Toss the peaches in brown sugar, spices, salt, and corn starch. Allow to sit.
3. Preheat oven to 350 degrees F
4. Cut butter into small dices.
5. Place butter into a mixing bowl with flour and salt. Mix with a paddle attachment until the butter is broken down and flaky. If you don't have a mixer, you can use your fingers to press the butter and rub it together to break up the pieces.
6. Add the water to the flour mixture and allow it to form a loose dough.
7. Wrap the dough and allow to chill for about 30 minutes.
8. Place the peaches into a small cast iron skillet or a casserole dish.
9. Roll out the dough into a disk that covers the skillet.
10. Brush the dough with egg wash (1 egg, a little water, salt) and sprinkle with cinnamon sugar. Cut a few slits in the top to vent.
11. Bake the cobbler for 30-45 minutes, until golden brown.

The warm spices bring fall to your palate with the cinnamon, clove, nutmeg, and ginger. It's juxtaposed with bright peaches. The flaky crust is the best pairing for the warm peaches, and it's even better complimented with ice cream.

This is best served warm, just a few minutes out of the oven. I like spooning a generous portion onto a plate with a scoop of vanilla bean ice cream. I would definitely suggest you try this out before summer leaves us for the year!