Peach Cobbler (photos)

Peach time is here, which makes it time to make peach cobbler.

Note: There are two varieties of peaches normally sold. They are Freestone and Cling. The most common variety available this early in the peach season is the cling peach. It is called cling because the flesh sticks to the stone and must be cut away. Freestone peaches are just starting to come in. The flesh of freestone peaches, will pull away from the stone and IMO are easier to deal with. The variety used in this post is freestone.

Need:

4-6 Fresh Peaches
1/4 - 1/2 cup sugar
1-2 teaspoons cinnamon
3 Tablespoons unsalted butter
1 ready made pie crust
9 X 11 inch oven proof dish

Preheated oven at 350 degrees F

Directions:

Fresh/ripe (somewhat soft) peaches work best. I am lazy, so I peel my peaches after dipping them in boiling water for a minute or two.



This makes it a lot easier to pull the skin off the peach.



Slice the peaches, it you like them sliced, or dice them if you like chunks.





Add sugar to the sliced peaches. You can add the cinnamon now or later (after placing the fruit in the baking dish.



Use a small (2") biscuit cutter to cut small circles of crust for the cobbler.



Save the remnants of crust. Cut them in smallish pieces and bake them until lightly browned on a cookie sheet. These will be mixed into the fruit mixture when baking the cobbler. I really like the dumplings these bits of baked crust make.

Dust the circles of crust lightly with sugar and very lightly dust with cinnamon.

Lightly coat the dish with butter, then add the fruit and baked crust bits (mixed together before adding to the dish). Place piecrust circles on top of the fruit and then dot the top with buts of butter.

Bake in a 350 degree oven until the fruit is bubbly and the crust browns slightly.






I like to eat my cobbler while it is still warm, with vanilla ice-cream





I think this tasty cobbler was the last reason I am now on a low carb high protein diet for the next month or so.