One fruit I’m particularly fond of during the summer season is peaches. Not only are they deliciously sweet on their own, but peaches are also the star ingredient in my favorite summertime dessert. With this fuzzy fruit now available by the bucket full at our farmers’ market, I recently christened our kitchen with the first peach cobbler of the year.

This recipe is my go-to summertime dessert. It’s effortless, rustic, and a crowd pleaser. If you really want to get those mouths salivating, top off individual servings of cobbler with a scoop of vanilla ice cream, toasted slivered almonds, and a sprinkle of lemon zest. You can channel your inner Emeril Lagasse and let out a “BAM!” as you sprinkle those toasted almonds on top.

Here are a few side notes before you get started. I typically use a shallow baking dish that’s approximately 8”x5”; you wouldn’t want your layers of peaches spread too thin. I recommend using fresh, ripe peaches for your cobbler – the juicier, the better. The peach juice will bubble up into goodness once baked. If your peaches are firm to the touch, storing them in a brown paper bag should help ripen the fruit quicker. I also like to peel my peaches before baking them, but you’re welcome to keep the skins on if you prefer. You won’t end up using all of the spice blend (sugar, cinnamon, and nutmeg) on the cobbler. I like to store the leftovers in an airtight container. They will come in handy for the next cobbler you make!