How to give peach cobbler a Southwest kick? With churros, of course! I took Paula Deen’s recipe from ‘The Lady and Sons Savannah Country Cookbook’ and put my own twist on it. Churros are a fried Mexican treat, covered in cinnamon sugar. They are very popular at state fairs and Disneyland; they are also my favorite treat to get when I am finished shopping at Costco. Not sure if that is a nationwide Costco treat… Anyway, I decided to be a little more authentic and go to my local Mexican market (see previous blog post) and get churros there. To be honest, the ones at Costco are better, or at least not stale. I also tried placing the churros 2 ways- before baking and just for the last 10 minutes. The ones that were placed on for the entire baking period sank. While they were delicious baked into the peach goo, there was the lack of presentation wow factor. So that is the way I will do it from now on. 
Recipe: 2 cups peeled, large chopped peaches
1 cup water
1 cup sugar
1 tsp. cinnamon
1 stick butter
1 cup sugar
¾ cup self rising flour
¾ cup milk
4 (8”) churros
In saucepan, bring peaches, water, sugar and cinnamon to a boil and simmer for 10 minutes. Stir often to make sure sugar is dissolved.
Preheat oven to 350. Put butter in deep dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter- do not mix. Spoon fruit on top, gently pouring in syrup- still do not stir. Bake 30 minutes.
While baking, cut churros in half length-wise, making 2 long strips. Cut these into 1” chunks. Remove cobbler from oven after the 30 minutes- add churros to top- bake another 5-10 minutes, until juices are bubbling up around the churros.
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