Peach cobbler

Peaches galore everywhere and now we have to say goodbye to summer crisps and hello to peach cobbler.

Did you know that cobblers originated in the British American colonies? The new English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter and cooked it all together.

Our recipe includes our pumpkin pie spice and will have the aroma in your house screaming FALL and cozy.

Serves: 8-10

Prep time: 25 mins

Cook time: 40 mins

Ingredients:

• 5 peaches peeled and 1/4 inch sliced

• 2 tbsp demerara sugar

• 1 1/2 tsp pumpkin pie spice

• 1 cup organic cane sugar

• 1/2 cup unsalted butter

• 1 cup all purpose flour

• 1/2 tbsp baking powder

• 1/4 tsp sea salt

• 1 cup cream or whole milk

• 2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Peel and remove pits from peaches and slice them 1/4 inch thick. Place peaches in a bowl and stir in demerara sugar, pumpkin pie spice mix, !/4 cup organic cane sugar, till coated and let sit for 20 minutes.

2. Meanwhile, cook butter on medium heat, stirring often till it browns. Pour butter into a pie baking dish.

3. In a separate bowl, whisk together flour, rest of the organic sugar, baking powder, salt, cream and vanilla extract.

4. Pour batter over melted butter ladle by ladle so butter an batter swirls.

5. Top with marinated peaches and bake till golden brown around 35-40 minutes. Cool before serving. Serve with whipping cream or ice cream. Enjoy