Peach Pistachio Cobbler

Preheat your oven to 350 degrees F. Grease a 2 quart dish.

For the peach filling, in a small bowl combine 1/2 cup of the sugar, the cornstarch, 1/2 teaspoon cinnamon, nutmeg and 1/4 teaspoon salt.

Place the peaches in a large bowl and pour the sugar mixture over them. Toss to coat properly.

Pour the peach mixture into your prepared dish. Set aside.

For the topping, use a large bowl and combine the flour, pistachios, the remaining 1/4 cup of sugar and 1/2 teaspoon of salt, and the baking powder.

Using a pastry blender or fork or even your hands, cut the butter into the mixture. It should look like coarse cornmeal now.

Now add your milk and mix with a fork only until it comes together. Do not overmix.

Pinch off chunks of the topping and drop the chunks over the top of the peach mixture.

Sprinkle cinnamon sugar over the top.

Bake for 45 to 60 minutes. Top should be golden and peaches bubbling when done.

Serve with a smile.

Tips- If you’re like me and love your cinnamon and/or nutmeg, feel free to add extra to each step. I sprinkle it over the peach mixture once it’s in the dish. I add extra to both the peach mixture and topping. I also sprinkle extra over the top before baking. You can also adjust the amount and use more if you like. I would also say unless your peaches are quite large you could easily increase the amount of peaches for more peachy goodness.