Ingredients (Serves Four)

6 Local peaches in season, peeled, pitted, and coarsely chopped
1/2 cup Flour, sifted
1/2 cup Fine corn meal
1/2 cup Sugar
1/2 cup Brown sugar
1 Egg, lightly beaten
4 oz. Unsalted butter, melted
1 tsp. Vanilla extract
1 tsp. Sea salt
1 tsp. Cinnamon

Process

? Preheat oven to 350F degrees.
? Butter a standard size pie tin with 1 oz. of the butter, and arrange the peaches in an even layer.
? In a large bowl, mix together the flour, corn meal, and sugars.
? Form a well in the center of the flour mixture, add the egg in the center, and begin incorporating the flour mixture until just combined.
? With a mixing spoon, add the melted butter, vanilla, and the remaining ingredients. The batter should have the consistency of peanut butter at room temperature.
? Spread the batter over the peaches, and bake for 30 minutes until the top is golden brown and crispy.

Variations

? Try substituting Granny Smith apples, Asian pears, or plums and adding dried cherries, dates, currants, pecans, or walnuts.
? Try using almond extract instead of vanilla extract or adding dried lavender flowers or candied ginger to the cobbler batter.
? Garnish with caramel sauce, custard, ice cream, or whipped cream or serve with your favorite cheese ie Everona Piedmont aged sheep's milk cheese