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.
Ingredients
- 8 cups sliced Georgia peaches
- 2 cups sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon vanilla flavoring
- ⅓ cup butter or margarine
- Pastry for double-crust pie
- Vanilla ice cream
Instructions
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 or a cast iron skillet. 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.
Serves 8.
This a recipe for peach pie, not peach cobbler. Peach cobbler is totally different.
In my opinion This would work better with a scone batter rather than pastry.