Peach Crunch Cobbler

Ingredients

6 peaches, peeled, pitted and quartered

3/4 cup brown sugar, lightly packed

1/4 cup all-purpose flour

3 tablespoons rum

For the topping

1/2 cup all purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon Kosher salt

1 cup oatmeal

1/2 cup chopped walnuts

1/2 pound (two sticks) cold unsalted butter, diced

Preparation

Preheat the oven to 375°F.

For the fruit: in a large bowl, combine peaches, brown sugar, flour, and rum.

Pour the mixture into a 12 x 8 inch shallow baking dish.

For the topping, combine ingredients in an electric mixer fitted with the paddle attachment.

Mix on low speed until the mixture is crumbly and the butter forms peas.

Scatter over peaches.

Bake for 40-45 minutes, until the fruit bubbles and the top is brown.

Delicious warm or at room temperature.

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About

With some inspiration from the Barefoot Contessa, here's what I came up with. I liked this recipe because the top is crunchy and not overly sweet, letting the sweetness of the peaches take over. Also, by quartering the peaches (instead of making them smaller), the dessert is about the fruit--it doesn't just disintegrate into mush.