I am a tad baffled – last year I harvested over 150# of peaches from my two peach trees – this year maybe 15-20#. I’m dismayed by the lack of fruit coming from my trees this summer, but I’ve managed to put what did come off to good use. Peachy Keen Cobbler is the latest creation. It is simply unbeatable! Hot out of the oven, room temp, chilled in the frig, served unaccompanied or alongside a scoop of vanilla ice cream, it is a winner all around.
I baked this cobbler, as it is a southern “thing” and I wanted our Rhode Island friends to have a taste of southern food as well as hospitality. It makes a large pan so be prepared to eat cobbler for a few days unless you have a big crowd.
I have a few interesting things to share with you later in the week. I want to tell you about a great B & B I stayed in down in the hill country of Texas, as well as my visits to a Texas vineyard and an olive orchard. Also I’m excited as tomorrow I could be harvesting my first batch of pure honey. Do check back soon for more Orange Bee adventures!
12-15 fresh peaches, peeled and sliced (about 16 cups)
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
3 cups sugar
1/2 cup butter
1 1/2 tsp. vanilla extract
2 packages refrigerated pie crust
Preheat oven to 450*. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer for 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of the peach mixture into a lightly greased 13 x 9 inch baking dish.
Unroll 2 piecrusts and sprinkle 2 tbsp. of sugar over one crust. Top with remaining crust and roll into a rectangle to fit pan. Place pastry over peach mixture in dish. Bake at 450* for 20-25 minutes or until lightly browned. Unroll remaining 2 pie crusts, sprinkle one with 2 tbsp. sugar and top with other. Roll into 12″ circle. Cut into 1″ strips using a knife or fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with 1 tbsp. sugar. Bake for 15-18 minutes or until pastry has browned. Serve warm or cold.