“Sunrise Paints The Sky with Pinks and The Sunset With Peaches.” ~ Vera Nazarian
Let’s Blog Over Peaches…
Since I was a child I’ve always been very fond of peaches, and peach cobbler was just a sweet dessert I couldn’t wait to indulge in. My Teedy (that means aunt) made the best peach cobbler. I loved watching her make it, only because I wanted to eat it before anyone else had the chance to.
Since peaches are now in season, right now is the perfect time to make this recipe.
WHAT YOU’LL NEED
- 10 (8 1/2-ounce) cans sliced peaches, drained
- 2 sticks unsalted butter, divided, 1 stick cut into small pieces
- 1 cup sugar, plus 1/4 cup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/2 cup plain bread crumbs
- 2 store bought refrigerated pie doughs
- 1/4 cup all-purpose flour
- Canola oil spray
- 1 pint vanilla ice cream, for serving
- Preheat the oven to 350 degrees F.
- In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
- Spray a pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling.
- Serve warm with vanilla ice cream and whipped cream
Muscat, Riesling, Albariño, Chardonnay, and Chenin Blancs all pair well with this.