Cobbler or Crisp?

Okay, so here's a picture of my very delectable peach cobbler.

The recipe will be posted at the bottom. It called for self-rising flour and I am an all-purpose girl, so my husband picked me up a small bag of the right stuff. I am sure this made all the difference in the world in the body and density of the dough.

Now, I am from up North (upstate NY) originally so I grew up with crisps. Brown sugar mixed with chopped pecans and oats top your baked fruit in a crisp. The great thing is, with all of these peaches, I can have my cobbler AND my crisp. Which are you? A crisp or cobbler person?

This recipe came from Pearson's Farm:

Georgia Peach Cobbler

Ingredients:

1 stick butter

1 cup self-rising flour

1 cup sugar

1 tsp vanilla

1 cup milk

4 cups of sweetened Pearson's sliced peaches

Method:

1. Preheat the oven to 350.

2. Melt the stick o f butter in a square baking dish in the oven.

3. While the butter melts, combine flour, sugar, milk and vanilla.

4. Remove baking dish from the oven and add flour mixture. DO NOT STIR.

5. Spoon Pearson Peaches into the flour mixture without much juice. DO NOT STIR.

6. Bake until brown and bubbly, about 40 minutes.

7. Serve with a scoop of vanilla ice cream or boiled custard for a delicious addition!

Serves about 4-6

Make your cobbler or your crisp and let me know how it turns out!!