We love to go pickin’! We have an orchard near our home where we pick our fruit in the summer and fall and cut our Christmas trees in the winter! Someday, we’d love to have an orchard and farm of our very own. Until then, we love spending time at Hartland Orchard! This trip we took Mims and we picked yummy peaches! With lots of little hands helping us, we each picked a peck of the best peaches I’ve ever had! I had many things on my list of how I wanted to use my perfect peck of peaches, but my peach cobbler was at the top of my list! I’ve been making this recipe for several years and using these fresh, sweet peaches took this recipe to another level! YUM! Beautiful Redskin-Freestone peaches. These were all so incredibly good right from the tree. Like peach candy. It’s always a good idea to taste your fruit before you add any other ingredients (especially sugar) My original recipe for peach cobbler called for 2 cups of sugar. Because the peaches were so sweet, I was able to cut the sugar by half. I peeled and sliced the peaches- 8 cups! These peaches were HUGE- so I was able to get 8 cups out of only 6 peaches! Add sugar, flour, vanilla extract and melted butter to your sliced peaches….. Let the peaches sit at room temperature until it forms a thick, rich sauce. I’m always very tempted to stop the recipe at this point and spoon this concoction over oatmeal or ice cream!!! Add half of your peach mixture to the bottom of a 9×13 glass dish. Prepare your pie crust. You can use homeade or store bought crust for this recipe. I used store bought. Make sure to purchase the package that has two pic crusts included. With the first pie crust roll it out on a floured surface to fit the shape of your baking dish. Place your pie crust over the peaches… Bake at 475 for 14 minutes… Place remaining peach mixture over pie crust…. With your second pie crust, roll out into a rectangle again, then cut crust into strips. You will use these strips to make a lattice design. You can weave the pie crust or not…. it really doesn’t matter in my opinion. It also doesn’t matter if you don’t have a piece long enough or other pieces are too long…. just add some or take away as needed. It will all bake together and be beautiful in the end! Once the lattice is complete, sprinkle top with cinnamon and sugar….. Bake at 475 degrees for 10-14 minutes or until peaches are bubbly and crust is golden brown.
You will thank me for this one! So very good!! Other than eating the peaches directly from the bag, we made lots of other goodies as well!! Peach scones, smoothies, crumble, and salsa! I also peeled, sliced, and chunked up the precious little of the peaches that was left to freeze for peach smoothies all winter long! Can’t wait to share these fantastic recipes with you! What are YOUR favorite summertime foods?
- 8 c. sliced peaches
- 1 c. sugar (add more sugar if your peaches are not sweet)
- 3 tbsp. flour
- 1 tsp. vanilla
- 1/3 c. melted butter
- Pastry for double crust pie (use Pillsbury All-Ready crust and cut into desired shapes)
- 1/4 teaspoon cinnamon
- 2 teaspoons sugar
- Combine peaches, sugar, flour, vanilla, and butter. Spoon 1/2 mixture into buttered 9x13-inch dish. Cover with pastry and bake at 475 degrees until browned. Spoon remainder of peach mixture onto baked pastry. Cut remaining pastry into strips and arrange in lattice design. Sprinkle with cinnamon and sugar. Bake until browned- about 10-14 minutes.