Summer’s end barbecues deserve the prettiest desserts..

like this

Pink Peach Cobbler

Make sure you buy freestone peaches..

as many as will fill your 9″ deep dish pie plate.

Leaving the skins on makes this dish easy and the cobbler will turn pink

♥

Stir in sugar, fragrant cinnamon and flour then prebake for 20 minutes.

Gently mix the cobbler topping and plop it on top.

That’s pretty much it!

Oh.. don’t forget ice cream and a few family and friends to share it with

Just see how pink it is!!

♥

Pink Peach Cobbler

 

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Cook time

30 mins

Total time

30 mins

 

Author: Barbara Barry

Serves: 9" pie pan

Ingredients

• Filling:
• 10+ small to medium very soft, ripe peaches (try to buy freestone)
• 2/3 cup sugar
• 1/2 tsp ground cinnamon
• 1/2 lemon, juiced
• 1/4 cup all purpose flour (I forgot to add this and the filling was still thick enough to serve!)
• Biscuits:
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar (I might try more next time!)
• 1/2 tsp kosher salt
• 1/3 cup cold butter
• 1/3 cup milk
• 1 egg
• Wiltons Sprinkles Coarse Sugar
• Vanilla Ice Cream

Instructions

1. Pink Peach Filling:
2. Preheat the oven to 425F.
3. Grease a 9" deep dish pie plate with butter.
4. Wash, pat dry and slice peaches into chunks. Keep the skin on to make a pretty pink cobbler.
5. Stir in sugar, cinnamon, lemon juice and flour.
6. Pour into the pie plate and bake for 20 minutes. Remove and set aside.
7. Biscuits
8. Whisk together the milk and egg in a small bowl then set aside.
9. In a large mixing bowl, whisk the flour, baking powder, sugar and salt until mixed.
10. Grate the cold butter in and stir with a spatula to coat evenly.
11. Pour in the milk and egg mixture and stir together gently. Knead to integrate the flour, sprinkle with extra milk if the mixture is too dry. Do NOT overmix.
12. Tear pieces of the biscuit mixture and place evenly over top of the baked peaches.
13. Sprinkle with the Wilton Sprinkles Coarse Sugar over top.
14. Set the pie plate on a parchment lined cookie sheet and bake for 20 minutes.
15. Cover with foil to prevent over browning the biscuits and bake for an additional 10 minutes until the filling is bubbling and the peach slices are soft.
16. Cool for 20 or 30 minutes and serve with vanilla ice cream.

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Smidge