The line up of ingredients : maple syrup, light syrup, salt, Cinnamon, nutmeg, butter, lemon, heavy cream, brown sugar, sugar, flower, and PEACHES :-D
You'll want to use just ripe peaches. They are not super soft, but not hard. Just a little squeeze to them.
You will need 8 peaches. I don't know what size baking dish I used... All I know is that it was the smaller square one... you'll see it later.
Now since I'm crazy I picked up the carrot peeler and started scraping away.
Then my mom came in and showed me how to peel a peach the right way. So I handed her the peaches and said... go have fun :-)
If you come in to my kitchen telling me how to do it, I may just hand you the knife and walk away ;-)
I then cut the peaches in half.
Removed the pits.... Do you just LOVE those colors?
I then sliced up the peaches some more.
then cut up the slices in to chunks. A good size reference would be, how big of a piece would fit on your fork for a nice bite.
I found this funky tool, I swore I could zest a lemon with it.
All I managed to do was grind it up in to a pulp on to the sharp pointy things.
Well, I fought with it for a while, gave up, and called mom. She found the zester and off I went.
Sprinkle the zest of one lemon on to the peaches
Then cut the lemon in half.
Squeeze in the juice of one 1/2 of the lemon only. (save the other half for another time)
Grab your maple syrup, I guess you can use pancake syrup in a pinch, but I think this works best.
Pour in 2 Tbsp all over the peaches
Mix up all the peaches and pour them in to your baking dish.
Spread the peaches all over the bottom of the dish, nice and even
Remember those yummy crumbs? Take them out of the fridge and pour them in to the baking dish over the peaches.
Spread them all around.
Now doesn't that look so yummy! The colors are amazing.
The crumbs do not have to be perfect, just spread them all over.
Now wrap up the dish in tinfoil
Preheat the oven to 350degrees and bake for 15minutes
After 15 minutes uncover dish and place back in to center of oven.
Bake for another 25 minutes.
Remove the dish from the oven and place on a cooling rack.
Right about now it will be all bubbly and yummy and gooey and very hard to hold back from tasting... but you must wait till it's cool.
As a treat I made one ramekin sized dessert. If you like, this recipe will make enough to fill about 8, 8oz ramekins. I love these little guys, they hold just the right amount, and mine came with lids to store the food back in the fridge.
Mmmmmm buttery yummy crumbs
Close up of the top of the ramekin. This is also another way your cobbler will come out of the oven. If your crumbs are spread thinner then mine you will see the peach juicy goodness surface while cooking.
Now grab your Maple Drizzle (I will show how to make this in "Peach Cobbler Pt3 - Maple Drizzle)
And pour it ALL over the top... And try to restrain from tasting until you serve it for dessert.
But I just wanted to check to see if it was baked all the way through.
Yup, looks perfect... now to taste.
Ok just a little more...
Maybe a little more....
Oooops.... (you didn't see that, did you?)
This is a very wonderfully decadent yummy dish. I hope you enjoy it !