Crispy Peach Cobbler

Source: Smitten Kitchen

5 lbs. (about 10 large) peaches, unpeeled, sliced

zest and juice of 1 lemon

4 ounces butter, softened

1 ½ cups sugar, divided

1 ½ cups flour

2 tsp. baking powder

1 tsp. kosher salt

¾ cup whole milk

½ cup hot water

Heat oven to 350°. Line a rimmed baking sheet with foil, to catch drips, or regret it later.

Prepare peaches: Place peaches in a 9x13 pan, sprinkle with lemon zest and juice.

Batter: Beat butter and 1 cup plus 2 Tbsp. of the sugar until sandy, about 1 minute. Add the flour, baking powder and salt. Beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at medium speed for 2 minutes, until light and fluffy-ish.

Assemble: Drop batter by large spoonfuls over the peaches. Carefully spread batter evenly over fruit with offset spatula or butter knife. Sprinkle with remaining sugar and drizzle hot water evenly over the sugar.

Bake: Place the baking dish on the foil-lined baking sheet and bake for 60-70 minutes, until the top is cracked and golden brown. Let cool for 30 minutes, even if it is torture. The peach juices need to thicken. Serve with a drizzle of heavy cream or Sweet Sour Cream.

Sweet Sour Cream:

Combine 2 cups sour cream with 1/4 cup brown sugar. Refrigerate for at least 30 minutes so sugar can dissolve. Delicious on fruit desserts or as a fruit dip.