With summer in full swing, Bob and I have been scoring plenty of fresh peaches at our local Farmer's Market. They're great on their own and even better in this to-die-for cobbler. Adapted from recipe guru Southern Living, our favorite fresh peach medley is packed with fruit, juice and two layers of crust.
Now, I know what you're thinking: "Sounds yummy but peeling peaches can be a lot of work." But I've got a wonderful trick for you. After rinsing your peaches, dunk them in a pot of boiling water for 30 or 40 seconds. Afterwards, move them to a plate to cool for a few minutes and the skin will slide right off with a little help from a paring knife. Peeling peaches just got a whole lot easier and, even better, you won't waste any of that precious fruit.
Combine peaches, sugar, flour, nutmeg and cinnamon in a large pot. Let mixture sit five minutes then bring to a boil. Lower heat and simmer about 15 minutes until peaches are tender. Turn off heat, add vanilla and margarine, and stir until margarine melts.
Pour half the peaches into a nine-inch square stoneware baking dish or a standard, nine-inch pan spritzed with baking spray. Unroll one pie crust, cut it to fit your pan, place atop the peaches and pierce with a fork.
Bake at 475 degrees for 10 to 15 minutes until crust begins to brown. Cover with the last of the peach mixture.
Unroll second pie crust and cut it and any leftovers from the first crust into one-inch pieces. Top peaches with these strips, making a lattice pattern. Return to the oven for 15 to 20 more minutes or until crust browns.
Serve warm topped with vanilla ice cream (if desired).
* This delightful dessert is a splurge at 600-calories/serving (without ice cream), but we make it healthier by using organic peaches. Though they usually cost more, it's wise to choose organic for peaches and other produce with high pesticide residues, according to WebMD, one of our go-to sites for health information. See Details.
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