I really don’t know how I became a peach cobbler aficionado, but I’ve been told by my family and friends, my peach cobbler is the bomb. I try to wiggle my way out of traveling to parties and potlucks with my peach cobbler because cobbler does not travel well. By the time I arrive at my destination, my car smells like a peach orchard drenched in nutmeg and butter. I like to take my peach cobbler fresh from the oven and that means a little peach juice escaping on the floor of my car.

I have to admit, I am honored when folks enjoy the fruits of my labor but when I am ask to share my recipe, I hesitate because I really don’t have a recipe. What I have is a list of ingredients with a little extra thrown in depending on my taste buds. However, I have put together some measured ingredients for you and I am sure you will be pleased with the results.

Enjoy,

MJ

 

Ingredients:
8-10 fresh peaches or two 28oz. cans of sliced peaches in heavy syrup
1 cup of sugar
2 tbs. Flour
3 tsp. nutmeg
1 stick of butter melted
1 tbs. Vanilla extract
1 egg yolk
1 tbs. Water

Crust:
See my pie dough recipe

Directions:

Make 3 pie dough balls and set them in the refrigerator. In a medium pot add peeled and sliced peaches. Mix sugar, flour and nutmeg together and sprinkle over the peaches. Add butter and cook on medium low until peaches are tender but not mushy. Remove pot and add vanilla. Pour peaches in 13×9 inch baking pan. If you are using can peaches, follow these instructions. Add sugar, flour and nutmeg in a large mixing bowl. Drain one of the can of peaches then add both cans to the dry mixture. Mix well with a spoon. Add melted butter and vanilla. Mix well, then pour into the baking pan. Make sure dough is soft enough to roll. Roll dough and cut into strips. Lay the strips over the peaches in a basket weave formation. Make egg wash by whisking one egg yolk and 1 tablespoon of water in a separate bowl. Brush over dough. Sprinkle sugar and nutmeg over dough and bake for 1 hour in a 350 degree oven or until crust is golden brown.