{texas peach crispy cobbler}

they are selling fredericksburg peaches on the roadsides now and central market was bursting with texas peaches today. i couldn't wait to make this. first, a few words about terminology.

crisps are crispy, cobblers are bready. because i like crispy, i like crisps better, as long as there is a nearly equal proportion of crispy stuff to fruit filling.


cobblers, while more bready, actually tend to have this proportion that i like and have a good, more pie-like filling. i am also more partial to the name cobbler because it has an old, nostalgic name to me --that sounds like texas summers and bbq at the salt lick. so. now that we have our terminology correct, and even though this is more of a crisp, i'm calling it a cobbler.

{texas peach crispy cobbler}
INGREDIENTS

5 -6 peeled peaches cut into bite sized pieces, about 2.5 cups

1 cups all-purpose flour

3/4 cups white sugar

1 pinch salt

1 1/2 teaspoons ground cinnamon

1/2 cup butter, chilled

Blue Bell Vanilla Ice Cream

DIRECTIONS
Preheat oven to 350 degrees 
Place the peaches in a round shallow pie plate. Sprinkle 1/4 c. sugar and 1/2 tsp. cinnamon over them and toss to coat.  In a bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks, or grate it, and cut or rub it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
Bake for 30 to 40 minutes in the preheated oven, until lightly golden.
Top with vanilla ice cream.