Space Cowboy

I've been meaning to post this for a while. A while ago I made the most awesome peach cobbler from semi-ripe, uninspiring peaches. Imagine how much better it is now, with ripe, in-season peaches. The recipe is adapted from one in the most awesome cooking magazine in the world. Without further ado, here is my version of their recipe.

Peach Cobbler

Filling:
3 1/2 lb ripe but firm peaches, peeled, pitted, and sliced (about 6 1/2 c)
1/3 c granulated sugar
1 1/4 tsp corn starch
3-5 teaspoons lemon juice
pinch salt
pinch cinnamon
pinch cloves

Topping:
1/2 c all-purpose flour
1/3 c granulated sugar
1/3 c brown sugar
1 tsp vanilla extract
6 Tbsp butter, softened
1 c Quaker Oats
1/2 - 1 c nuts, or to taste (Cook's Illustrated suggests almonds; I used pecans)

Directions:
1--Pour 1/3 c granulated sugar over sliced peaches in a bowl and gently toss. Let sit, allowing peaches to macerate, for 30 minutes. Drain peaches in colander over a large bowl. Combine 1/4 c of the drained peach juice, corn starch, lemon juice, and spices. Toss peaches with juice mixture and pour into 8 inch square baking dish (or 9 inch pie pan).

2--While peaches are macerating, combine butter, flour, and sugars in a food processor or mixer. Combine mixture, drizzling vanilla over the top as it is mixing. Add oats and nuts and mix until crumbly, but not sandy. Pour mixture onto baking sheet (lining with parchment will reduce clean-up and ease later transfer) and spread into 1/2 inch chunks. Bake at 350 for 18-22 minutes, or until lightly browned and firm.

3--Slide topping over peaches and spread into even layer (parchment paper makes this process much easier). Sprinkle with 1 Tbsp sugar, if desired. Bake at 375 for 25-35 minutes, or until topping is well-browned and fruit is bubbling. Cool at least 15 minutes and serve. Would be excellent with vanilla ice cream.