tasty tuesday ~ colorado peach cobbler

a bit juicier than my normal cobbler recipe but every bit as sweet. 
Summer is one of my favorite seasons...for food and food alone! I am not a fan of hot humid weather at all. I am however a fan of berries and nectarines and peaches! I heart peaches most of all!

This recipe was a little different than the one I usually use. It called for a cup of sugar both in the topping AND in the filling. I  knew that the sugar would be too much so I cut the amount in half and am so glad I did. It was just the right balance of sweet and crunch. I had also never used an egg for the topping. It was some sorta good! Next time I might add some chopped almonds for added weight.

As much as I love peaches, the topping is always what makes the recipe for me.

The recipe also says that the ice cream is optional. HA! Not in my house!

So bake up a little summer...

Celebrate the Feast!
It's Tuesday so head on over to Tuesday's Tasty TidbitsBalancing Beauty and Bedlam , Domestically Divine Homemaking Link UpDelicious DishesTempt Your Tummy TuesdayTuesdays at the Table33 Shades of GreenHearth and Soul Blog Tour @ A Moderate Life and check out the yummy recipes!
cobbler + ice cream = SUMMER delights!
Colorado Peach Cobbler
adapted from the Taste of Home Cookbook

1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches

1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional

In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir
to coat. Pour into a greased 11-in. x 7-in. baking pan.
For topping, in a small bowl, combine sugar, flour, baking powder and
salt; cut in the butter until the mixture resembles fine crumbs.
Stir in egg. Spoon over peaches.
Bake at 375° for 35-40 minutes or until filling is bubbly and
topping is golden. Serve hot or cold with ice cream if desired.
Yield: 8-10 servings.
Mary L. on Foodista