Peach Cobbler vs. Peach Crisp

Yesterday I made my first ever Peach Cobbler, and it took HOURS! I made the pastry from scratch, left it to chill for 2 hours, peeled and prepared the fruit with all the spices, rolled out the dough, put it all together ugly, reworked it and put it together okay, baked it for 45 minutes, left it to cool down, then whipped up some cream, and served it to my hubby…..

After ALL OF THAT he said: “it’s bland. It needs more sugar. Plus, i’m not really a ‘cobbler’ guy, i’m more of a ‘crisp’ kinda guy.” I was a little mad, but I kinda agreed. Then I made a vow to never make a cobbler EVER AGAIN! In fact, I was pretty much ready to never see another peach ever again after this week.

Then today I got “Grandma Jo’s peach crisp” recipe, that is seriously to-die-for-delicious…. and so I decided that I was going to use the LAST of the peaches I was given to test it out, and i’m so glad I did! It was heavenly! And it only took about 20 minutes to make!! Here is the recipe:

Crumble together:
2 cups sugar
1 1/2 cups Flour
1/2 cup butter
Slice enough peaches to fully cover the bottom of your baking dish/ramekins

Then over the top of the fruit put:
Sugar (just enough to sweeten the fruit a bit)
and a dash of salt

Taste your fruit, and add add spices accordingly to your liking. Then you take your crumbled mixture and cover the fruit. (I then put more sugar on top). Bake in the oven at 350 degrees for 40 minutes until the top is golden brown and mixture is bubbling on the sides.

This was by FAR better than the cobbler I made yesterday. The crumb topping tasted like scottish short bread, AND the husband ate it all without one single complaint! He just said: “Thanks, that was really good,” and brought back his empty dish! I thought so too. Killer recipe. I had to share!