Peach cobbler

Categories:sweets
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If you are lucky, as I am, one day in late spring you find a portable tent at the entrance to your farmer’s market. Under the tent a few lovely young ladies are selling bags of fresh Georgia peaches from The Peach Truck.

You will think, “It’s late May. It’s not peach season yet.” Oh, but it is in Georgia and The Peach Truck sells killer stone fruit. Check out their website to see if they sell peaches in your area.

King Daddy conducted the ceremonial beginning of peach season by eating one over the sink. And the rest of them went into Peach Cobbler. We ate half the pan with good vanilla bean ice cream for supper. No, not as dessert after supper. For supper. Without embarrassment or regret.

Peach Cobbler

Crust (From Julia Child)

2 cups all-purpose flour

1 teaspoon salt

¼ teaspoon sugar

1 ½ sticks butter, chilled and cut into 1/2 –inch bits

4 tablespoons chilled shortening (Crisco)

A scant half cup of ice water


Place the flour, salt, sugar, butter and shortening in a food processor. Process until the butter and shortening is pea sized. Slowly add the ice water and pulse until the mixture forms a ball. Divide the dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate at least two hours before using. This recipe makes enough crust for one pie (bottom and top crust) or two bottom-only pies. Or in the case of cobbler, two top crusts for two cobblers. You can freeze one of the dough discs for later use.

 

Peach Filling (from The Loveless Café cookbook)

1 pound fresh peaches, peeled and sliced

½ cup firmly packed brown sugar

¾ teaspoon cinnamon

¾ teaspoon pumpkin pie spice

½ teaspoon ground ginger

1 tablespoon cornstarch

Combine everything in a bowl and let sit for about 20 minutes. Spoon the filling into an 8-inch cake pan. Roll out the pie crust to fit the pan and place on top of the peaches. Cut a couple of vents in the crust and bake at 375 degrees for 30-40 minutes until the filling bubbles around the edge of the pan and the crust is golden.



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