Easy Peach Cobbler

8 cups peeled and sliced fresh peaches
3/4 cup firmly packed light brown sugar
3 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Zest of 1 lemon, finely chopped
1/2 cup chopped walnuts, optional
1 refrigerated 9-inch pie crust

For the topping:

1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Toss peaches with brown sugar, cornstarch, spices, lemon zest and, if desired, walnuts. Place in 9-by-13-inch baking pan. Roll pie crust into a 13-inch circle. With a sharp knife or pastry cutter cut 13 strips each about 3/4-inch wide. Lay half the strips of dough over the fruit filling, spacing them equally and parallel to each other. To weave the lattice, start at the outer edge and fold every other strip back on itself. Lay one of the remaining strips across those on the cobbler that aren’t folded back. Return the pulled-back strips to their former position. Pull back alternate strips and place on the next crosspiece. Continue weaving strips of dough in this fashion until all are used.

For topping, combine granulated sugar and cinnamon. Sprinkle over cobbler. Bake 35 to 40 minutes or until filling is bubbly and crust is lightly browned. Cool. Best eaten warm or at room temperature. Makes 10 to 12 servings.

Simple Grilled Peaches

Serves 4

4 tree-ripened peaches, washed, halved and pit removed
2 Tablespoons brown sugar
1 Tablespoons melted butter
A few drops of pure vanilla extract
Slight pinch of salt

Mix the brown sugar, melted butter, vanilla and salt in a small bowl until all ingredients are well incorporated.

Over a freshly cleaned grill, lay the peach halves cut side down over direct medium heat. Grill until they begin to soften. This will take 6 to 10 minutes depending upon the size of the peach. Do not close the lid of the grill.

Turn the peaches, skin side down and cut side up. Distribute 1/4 of the brown sugar mixture over each half. Continue grilling for an additional 6-10 minutes. When the juice begins to bubble from the edges of the skin, the peaches are done.

Peach Ice Cream

11/2 cups sugar
4 egg yolks
1 cup half-and-half
11/2 cups milk
8 ripe, soft peaches
2 tsps. lemon juice
1/4 tsp. salt
2 cups cream or half-and-half

Beat sugar and yolks together in the top of a double boiler until light.

Combine half-and-half and milk in a saucepan, bring to a boil and then remove. Very slowly add the scalded milk to the yolk mixture, beating as you add. Cook over simmering water until thickened. Let cool, then chill in the refrigerator. (You can put the bowl in a bowl of ice to chill it more quickly.) Peel and slice peaches. Mash with a potato masher, leaving a few chunks. Add lemon juice and chill for at least an hour.

Mix custard and fruit together, add salt and 2 cups cream and freeze in a churn until set.

Makes 1 gallon.

More peach recipes:
Peach Ice Cream
Peach Pie for a Crowd
Peach Cobbler Muffins
Peach Upside-Down Cake

Carnival of the Recipes peach recipes:
Peach State Bread
Peach Cobbler
Frozen peach daiquiri
Fruit salad with peach “zabaglione”
Fresh Peach Salsa
Peaches Port & Ice Cream
Peach Melba
Fresh Peach Cobbler
Peach Cobbler
Peach Ice Cream with Nut Pie Shell

This entry was posted on Tuesday, August 15th, 2006 at 2:49 pm and is filed under Desserts, Grilling and Outdoor Cooking, Beverages, Salads, Fruits, Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.