Late summer is perfect for peaches in New England. With the peaches purchased earlier this week from Cider Hill Farm I decided to make a cobbler. We all have our way of cooking; some people wing it completely, some follow a tried and true recipe to the letter. I usually work somewhere in the middle by reading up on the experiences and recipes of others and then incorporating my own experiences and flavor palate. This particular recipe is still a work in progress but as I write there are some fantastic scents coming from my oven. Here is the process in pictures:
Preheat oven to 425 degrees F.
The first step to any peach cobbler recipe is to peel and slice the peaches. Because peach skin is so thin I find it easier to use a paring knife rather than a vegetable peeler for this task. There are two ways to do this. For bruised peaches start directly over the bruise and make a small cut to expose the brown spot.
Now that the peach is completely peeled begin to slice it into your mixing bowl.