This cobbler is perfect for a summer day, or to celebrate National Peach Cobbler day on April 13!
Recipe and photo courtesy of Sweet Georgia Peaches. For more information, visit GaPeaches.org.
Set EGG for indirect cooking at 250°F/121°C with the convEGGtor.
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 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 margarine.
Set the EGG for indirect cooking at 475°F/246°C.
Roll half of pastry to ⅛” thickness: cut into a circle to fit into the Deep Dish Baking Stone. Spoon half of mixture into lightly buttered baking dish; top with pastry. Cook for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.
Roll remaining pastry to ⅛” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned.
Allow to cool slightly before serving. Serve with vanilla ice cream.