Cheater Peach Cobbler

So i had about 8 peaches we purchased from the farmers market last week.  They’d been sitting in the frig and no one seemed like they were going to eat them anytime soon.  Thus i decided i was going to make a peach cobbler.  Well, if you know anything about making cobblers, a good crust is just as important as what’s inside.  Since i was feeling totally lazy and didn’t want to roll out crust and wait for it to set i decided to make a “cheater” version of my usual peach cobbler.  Here is my adventure in “cheater” cobblers 😉


8 fresh peaches, sliced

1/4 cup butter

1/3 cup lavender sugar

1/8 tsp ground ginger spice

1/8 tsp ground cinnamon

1 tsp vanilla extract

1 TBSP all-purpose flour

5 TBSP reserved peach juice


Placed sliced peaches in a heavy bottomed sauce pan.  Over medium high heat cook peaches.  Add butter, sugar and next 3 ingredients.  Cook just until sauce forms and begins to slightly bubble.  Turn down heat to low.  Put flour in small bowl and add juice from peach mix about 1 TBSP at a time.  Mix after each addition until a thick paste is formed.  Add peach paste to peaches and continue to stir, be sure not to over mix so peaches won’t bruise and become mushy.  Remove from heat and let stand.

Pour cooked peach mixture into a round deep dish pie pan.  Add crust topping about 1 TBSP full at a time.  Slightly pat out each TBSP full of crust into a semi flat cookie like shape and lay it gently over the peach mixture.  Bake in a 400 degree oven until crust is golden brown and peaches are bubbly up through the sides.  Top with fresh whipped cream, eat and enjoy!

Crust Ingredients

2 cups all-purpose flour

1/4 cup lavender sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup butter, sliced

1 cup buttermilk*

Crust Directions

Combine flour, sugar, baking powder, baking soda and salt in medium mixing bowl.  Cut butter into flour mixture with pastry blender, or hands, until crumbly.  Add buttermilk and stir just until dry ingredients are moist.  Pat dough into a rough ball with hands and set aside.

*buttermilk – whole milk can be used in place of buttermilk by adding 1 TBSP of vinegar to 1 cup of whole milk.  Let stand at room temperature for about 10 minutes or until milk begins to curdle.


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