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81°F

Snellville

Thunderstorms

Humidity: 72%

Wind: 4.35 m/h

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Georgia Peach Cobbler

8 cups sliced peaches
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/3 cup butter
Pastry for double-crust pie
Vanilla ice cream

Preheat oven to 475 degrees.

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow a syrup to form, about 15 minutes.  Bring peach mixture to a boil. reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and butter.

Roll half of pastry to 1/8-inch thickness and cut into a circle to fit a 2-quart baking dish. Spoon half the peach mixture into lightly buttered baking dish; top with pastry. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8-inch thickness and cut into 1-inch wide strips. Arrange strips in a lattice design over peaches. Bake an additional 15 to 20 minutes or until browned. Serve with vanilla ice cream. Serves 8.

Recipe courtesy of Mike Stock.

 

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