What's better for dessert in the summer then a simple, decadent fresh peach crisp? This has been a fave of mine since I was a wee little Tim. This recipe is awesome - served alongside a very easy No-Churn Vanilla ice cream. EVERYBODY will be begging you for your recipes for this. (Up to you if share or not!).
For the cobbler, preheat the oven to 350 degrees. Take about 8 or 9 peaches, halved/pitted and cut into thin wedges, along with a cup of apricot jam, 2 cups brown sugar, 1 tablespoon molasses, zest and juice of 1 lemon, a teaspoon of Kosher salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Mix well, so the peaches are totally covered with your sauce.
For the topping, mix together 1 1/2 cups flour with a cup and a half of brown sugar, and a teaspoon of Kosher salt. Add 1 1/2 sticks of butter, cut into slices at room temperature, mixing well, until it forms a crumbly topping consistency.
Put it together! Take the peaches and all the juicy liquid and spread into a greased 9 by 11 inch baking dish. Cover with the topping, evenly. Bake for about 45 minutes until bubbly golden brown. Set aside a few minutes to cool slightly. Serve in a bowl with a scoop or two of the EASY No Churn Ice Cream.
EASY No-Churn Ice Cream:
In a large bowl, whisk well one 14 oz. can of sweetened condensed milk, a teaspoon of vanilla extract, and one half teaspoon of salt.
In another bowl, either using hand beaters, or a stand mixer, whip 2 cups of heavy cream until the good old stiff peaks form.
Slowly fold the whipped cream into the milk mixture - don't over mix - just gently stir it together, and then pour into a freezer container. At this point, you can just go as is, vanilla, or you can stir in anything you want. For instance, I swirled in some strawberry preserves last time I made it, or, you could stir in some diced peaches for a peach ice cream. Freeze until frozen, at least six hours (I'd go overnight at least).