Texas Peach Cobbler

 2 1/2 pounds peaches

1/2 cup plus
2/3 cup sugar (divided use)
1 vanilla bean Streusel topping (recipe follows)
1/2 cup (1 stick) butter
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Plunge the peaches into boiling water for 45 seconds or so; remove them to an ice bath so they don’t cook. Slip the skins off and slice the peaches. Or, you can simply use a vegetable peeler and peel the skins off. Place the peaches in a bowl and toss with 1/2 cup sugar. Split the vanilla bean and scrape the seeds into the peaches; toss to mix. You can leave the vanilla pod in. Let the peaches sit at room temperature about an hour to draw out the juices. Make the streusel topping and set aside. Preheat oven to 350 F.

Put butter in a 3-quart baking dish (9x13-inch) and place in the oven so the butter melts. For the batter, whisk together the remaining 2/3 cup sugar, flour, baking powder, salt and milk in a separate bowl until smooth. Discard the vanilla bean and pour the peaches along with their juices into the baking dish.

Add the batter and swirl just enough to evenly distribute peaches and batter. You don’t want to mix it too much. Crumble the streusel topping over the top of the peaches and batter. Bake for 40 to 45 minutes, or until well browned and bubbly. Serve hot with Sour Cream Ice Cream or good-quality vanilla ice cream.

Makes 8 servings.

Streusel topping: Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans. Add 5 tablespoons melted butter and mix until well combined.