It seems like clockwork each summer–fresh peaches equals pie or cobbler.
After visiting the farmers market and selecting the best peaches we could find it was definitely cobbler time. Lots of wonderful childhood memories pop into mind when the word cobbler is mentioned. You may look at this picture and say cobbler? I don’t think so. This must be pie but in our family a dessert that has a pastry crust made with fresh fruit in a 9 x 13-inch pan or an 9 x 9-inch square dish is cobbler. This is similar to the the debate that follows chicken and dumplings. Chicken and dumplings in our house is really chicken with wide noodles not biscuit type blobs plopped on top. I have the same feelings when it comes to cobbler–no thick, dry biscuit crust, I choose lattice top pastry any day.
While this debate can go on and on, (and I truly believe it depends on what part of the country you grew up in), the end the result is pure perfection. Don’t let the summer slide by without enjoying a cobbler or two.
Fresh Peach Cobbler
Pie crust pastry for a two crust 9 or 10-inch pie
6 to 8 cups sliced fresh, peeled peaches, about 8 medium peaches
1 lemon, juiced
1/2 to 3/4 cup sugar, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons instant tapioca
2 tablespoons butter, cut into small pieces
Preheat the oven to 425° F.
Line a 9-inch square baking dish with pie crust, forming along the bottom and up the sides.
Toss the peaches with lemon juice, sugar (amount of sugar used depends of sweetness of peaches,) cinnamon, nutmeg and tapioca. Spoon fruit into crust. Dot with butter. Cut second crust into wide lattice strips and form a wide lattice on top of fruit filling.
Place baking dish on cookie sheet to avoid boil over. Bake for 10 minutes and reduce heat to 350° F. Bake 45 to 55 minutes or until the pie crust is golden brown.
Cool completely on a wire rack before serving. For true perfection, serve with a scoop of vanilla ice cream.
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