Niagara's peach season is just around the corner. Our simple, easy peasy Peach Cobbler captures the essence of summer's finest fruit and transforms it into a dessert that is both elegant and comforting, evoking smiles and sighs of contentment with every spoonful, especially with a dollop of ice cream.


Peach Filling:
6 to 8 ripe peaches, peeled, remove pits, cut in wedges
1 tbsp Sicilian Lemon white balsamic
1 tbsp Peach white balsamic
1 cup granulated sugar
1/2 teaspoon ground cinnamon

Cobbler Topping: 
1 cup flour
1/2 cup granulated sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup boiling water

Preheat your oven to 375°F (190°C). In a bowl, combine peaches, granulated sugar, balsamics and cinnamon. Gently toss until the peaches are well coated. Set aside. In a separate bowl mix flour, sugar, baking powder, and salt. Add butter pieces. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Pour the boiling water over topping mixture and stir until just combined. The dough will be sticky.
Transfer the peach filling to a 9x9-inch buttered non-stick baking dish. Drop spoons of topping dough over the peach filling, covering it as evenly as possible.
Place the baking dish in the preheated oven and bake for about 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly. Remove from the oven and let it cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream.