Peach Cobbler

Back when I was a Girl Scout, we used to make some strange things. Yellow cake in a hollowed out orange, wrapped in foil and cooked over the fire? But one thing I do remember making peach cobbler and really enjoying it. After seeing all the Tuesdays with Dorie pictures this week, I was inspired to use one of my farmer's market peaches to make a cobbler. I have never made up my own baking recipe before, but I tried to measure things and this came out pretty well. Also, I was able to use my sexy new ramekins (yes, I just referred to ramekins as sexy) and my cute new food processor. I am so excited to come up with more baking recipes!

Peach Cobbler

Makes 2 servings

Filling:
1 organic peach, chopped
1 tsp cornstarch
1 tbsp suagr
dash of cinnamon

Topping:
1/2 c all-purpose flour
1 tbsp (packed) dark brown sugar
1/2 tsp baking powder
pinch of salt
dash of cinnamon
1 1/2 tbsp butter, cut into pieces
about 3 tbsp milk

Preheat oven to 350 degrees

To make the filling:
Place the peaches in a small bowl and stir in sugar, cornstarch, and cinnamon. Set aside.

To make the topping:
Put the flours, sugar, baking powder, salt, and cinnamon in a food processor. Pulse to blend. Add the butter and pulse until the mixture resembles breadcrumbs. Drizzle in the milk and pulse until it forms a dough. Turn the dough onto a floured board. Cut into four pieces and shape each piece into a ball.

Divide the peach mixture between two lightly sprayed 4.5 oz ramekins. Place two balls of dough on top of each ramekin. Place ramekins on a baking sheet and bake for 30-35 minute until the top is golden and the peach mixture is bubbling. Cool before serving.