Peach Cobbler - my summer in Italy

Peach Cobbler one of my favorite summer desserts. In fact, I actually love it for breakfast too. Recently I made it for my hubby Frank's welcome to Italy. He loves it!When the peaches ripen on the tree as they do here in Italy, the fragrance infuses the entire cobbler. I buy all my fruits and veggies from the local shopkeeper. Here in our town, unfortunately, there is not an open street market like in some of the bigger cities. We depend on the mom and pop vendors to bring us the most delicious local ingredients...and they do.Here's my quickie recipe for peach cobbler just in time for the 4th of July...enjoy!

Peach CobblerServes 6-8

You will need:- 8 ripened peaches cut into wedges- 1/4 cup sugar- 2 cups flour- 1 teaspoon baking powder- 1/2 teaspoon salt- 1 cup butter cut into small cubes- 1 cup sugar- 1/4 cup cold waterTo Prepare:Preheat the over to 375 degrees F.Wash and cut the peaches into wedges and toss with 1/4 cup sugar, set aside.In a large bowl combine flower, baking powder, salt, butter, and sugar. With your hands, knead the ingredients until the dough becomes sandy then add water and combine until the dough pulls together. The dough should be soft.In a ceramic baking dish place the peaches (I like an oval 9":  9" x 6 1/2" x 1 3/4" high; 1-qt. cap.), and then cover the top with the dough. The dough should be rustic and look cobbled. Place dish into the oven for 50 minutes to 1 hour, until peaches are bubbling, and the cobbler is golden brown.Enjoy warm with ice cream, whip cream, or at room temperature.Photo Credit: Me