Tasty Tuesday! Dutch Oven Peach Cobbler

Fall is definitely here in Oklahoma with the nights getting into the loooow 50's and occasionally the high 40's.....with the daytime temps often struggling to reach 75.  I had a great time this summer and I'm sad to see it go. 

But on the bright side, my boys won their soccer game last night, the first win this season!!!  My oldest had a World Cup worthy block on a close range goal attempt and my youngest had a couple of steals that had me out of my seat.  I loooooove to watch my kids play sports!!  I don't really watch sports on television at all (except for the big rivalries) but I do and have driven 150+ miles round trip to watch them play whether it be soccer, baseball, etc....  They're not always the most graceful, athletic, or winning-est team on the field, but the devil himself couldn't keep me away from those games. 

So with their first win under their belt, they are feeling invincible and rightly so as it was a rout, 2-0!!  I think they have found their groove, as they are very aggressive on the field, they just need to work on the team aspect of it and share the glory.

Ok now that is off my chest so we can get to the recipe!  This week's post is a Peach Cobbler as you know from the title and my first crust from scratch so cross your fingers........

Ingredients:


• 3 cups peeled and sliced fresh peaches

• 1/2 cup granulated sugar (I used about 1/4+ cup of sugar)

• 1/4 cup (4 tablespoons) butter cut in small pieces



• Crust:

• 1 cup all-purpose flour (I used Bob's Red Mill Sweet White Sorghum Flour)

• 2 teaspoons baking powder

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1/4 cup (4 tablespoons) butter

• 1/2 cup (or less) heavy cream

Preparation:

Lay sliced fresh peaches in a buttered 1 1/2-quart baking dish. Sprinkle with 1/2 cup of sugar. Dot with the 1/4 cup butter which has been cut into small pieces.

For crust, mix together, flour, baking powder, 1 tablespoon sugar, and salt. Cut in the remaining 1/4 cup butter. Stir in heavy cream until dough is manageable. Roll dough out on a lightly floured surface; place over sliced peaches. Bake at 375° for 35 minutes, or until top is nicely browned.  Peach cobbler serves 6.

Of course when I went to roll the dough I couldn't find my rolling pin!  Note to self.....Gather up all the tools before you get started!!  So after having a dismal failure with a glass.  The crust you see here is completely hand formed. (smashed, flattened, and otherwise shaped)  Then I had to flip it over onto a plate and then use a spatula to slide it over the cobbler.  If any of you ladies out there who are veterans of the kitchen have a quick & easy method for placing the pie crust on the cobbler I'd love to hear it...
 

I'm very curious to see how the crust will turn out since I used the sorghum flour.  I was out of regular flour as luck would have it so after much scrounging about in the pantry, I found it and thought "Well what the hey...I'll give it a try."  It is kind of different when you're judging the browness of the crust as it was almost a creamed coffe color to begin with!  Enjoy!!
 
p.s.  I'm no longer curious about the sorghum flour!!  While the dessert is sweet and flavorful as you know peach cobbler to be, the crust turned out to be sandy and gritty.....not crisp and crumbly....  Possible operator error??  Absolutely!!  But I think I'll run to the store next time for the all purpose flour!!
 
However, I should mention that after refrigeration, the crust was much more crust-like and crumbly-good.
Perhaps it was too hot when I did the first taste-test??

This post is part of the following blog carnivals......Go check out these great sites!!

Monday Mania
Mouthwatering Monday
Hearth 'n Soul
Slightly Indulgent Tuesday
Tuesday Twister
Gluten-Free Wednesdays
Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday