I saw the five pound bag of frozen peach slices my wife brought home from the grocery store. “With five pounds of peaches, how many cobblers are you planning to make?” I asked. “Just one,” she replied.
I suppose you can make “just one” cobbler from any amount of peaches you want, as long as you have a big enough pan (and a big enough oven) to cook it in. This recipe for Peach Cobbler makes a big one, so plan to share it with plenty of friends when you make it. We took it to a ward activity last night.
This recipe calls for a lattice (woven) crust on top. You can see from the picture that we did our best (I helped!) but there is definitely room for improvement in the crust-weaving department. My wife knows, however, that the recipients of a fine cobbler such as this will not care whether the crust on top is woven or not, so feel free to just throw a flat rectangle of crust on top if are looking for an easy way out.
slightly adapted from The Ultimate Southern Living Cookbook
- 1 5-lb bag frozen peach slices (or 8 cups sliced fresh peaches, if you want to punish yourself)
- 2 cups sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ⅓ cup butter or margarine
- Pastry for double-crust 9-inch pie
Combine first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Roll half of pastry to ⅛-inch thickness on a lightly floured surface; cut into a 9×13-inch rectangle. Spoon half of peaches into a lightly buttered 9×13-inch pan; top with pastry.
Bake at 475 ℉ for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry.
Roll remaining pastry to ⅛-inch thickness, and cut into 5 or 6 1×13-inch strips and 8 or 9 1×9-inch strips; arrange in lattice design over peaches (good luck with that). Bake 15 to 18 more minutes or until browned. Spoon into serving bowls, and top with ice cream, if desired.