Ahhh peach season in the South! Everyone knows Georgia is famous for their peaches, but South Carolina peaches are just as wonderful. The ripening and picking of peaches was an excellent excuse to make a trip down to South Carolina to grab some of the fresh, juicy fruit from Abbott Farms. With a hint of heat in the air, a light breeze, a chorus of crickets and cicadas all around, and some peaches in hand, summer is just around the corner!
(A pie has crust on the top and bottom; a cobbler has crust only on the top.)
For the crust:
- 1 cup plus 2 tbsp flour
- 1/2 tsp salt
- 1/3 cup oil
- 2-3 tbsp cold water
For the filling:
- 8-10 peaches, depending on size
- 1/4 cup sugar
- 1 tbsp butter
- Mix flour, salt and oil together. Add 2-3 tbsp of cold water to the mixture until a wet ball of dough forms.
- Roll out dough on a floured, hard surface or between two sheets of wax or parchment paper (with flour) into an 8×8 square.
- Use a pastry cutter, pizza cutter or knife to cut dough into long strips.
- Peel and slice peaches into half-inch slices. (Tip: Place peaches in boiling water or run under hot water for 20-30 seconds and skin peels off easily.)
- Put peaches into an 8×8 baking dish and mix with about 1/4 cup of sugar. (Adjust the amount of sugar to your taste and to the juiciness of the peaches.)
- Put about a tablespoon of butter cut into pats on top of the fruit.
- Place the strips on top of the fruit in a lattice design (pictured below.) Bake at 425 degrees for 30-40 minutes until fruit is bubbly and crust is starting to brown.
More fun peach recipes for summer…
Grilled Peach and Vanilla Cake Trifle (with golden syrup whipped cream)