Fresh Peach Cobbler- From Tree to Table!

Driving home from Auburn last week we made a quick pit stop at Lane Peach Orchard in Fort Valley, Georgia. The drive was getting long and hot, so we welcomed the opportunity to browse the huge indoor facility and gift shop. We did not have time to tour the farm and orchard, but Lane does give tours and even has a corn maze to wander around in! We took a stroll upstairs to watch the peaches being hand sorted and put into boxes for us to immediately buy off the shelves- they are that fresh!

Although we did not eat at the cafe, they are very well known for their southern cooking, especially their homemade peach ice cream. In addition to peaches, the gift shop carries many varieties of locally grown produce, pecans, homemade jellies, jams, sauces, juice, even fresh baked pies and bread. We got a little carried away and went home with several goodies. 

The peaches were amazing; they were truly the sweetest Georgia peaches I have ever tasted in my life. I decided to make a cobbler out of most of them. I seriously contemplated not adding any sugar to the recipe, they were really that sweet. I haven't made this recipe since my pastry chef days, but it was always a best seller. It is easy to make and you can also substitute the peaches for any kind of fresh fruit; blueberries, blackberries, apples, etc.

Peach Cobbler

8 cups sliced, fresh peaches (do not peel)

1 1/4 cups sugar

1 lemon, juiced

1/4 cup cornstarch

1/2 cup cold water

for cobbler dough:

1 cup sugar

4 cups unbleached all-purpose flour

4 teaspoons baking powder

2 teaspoons table salt

12 oz. cold unsalted butter, cut into small pieces

up to 1 cup ice cold water

2 tablespoons heavy cream

additional 2 tablespoons sugar (for sprinkling)

Vanilla Ice Cream (optional)

-Mix cornstarch and cold water until blended.

-Toss peaches with fresh lemon juice and sugar.

-Add cornstarch mixture to fruit.

-Set aside while you prepare cobbler dough.

-Combine flour, salt, and baking powder in large mixing bowl.

-Cut in butter pieces until mixture is blended and resembles small peas.

-Gradually add just enough ice cold water until the dough comes together.

-Turn out onto flour dusted table.

-Roll dough 1/4 inch thick and cut into several 2 1/2 inch circles. (You can use a cookie cutter or even the top of a drinking glass to do this)

-Pour fruit mixture into 9x11 inch baking dish.

-Top fruit with cobbler dough circles.

-Brush dough with a little heavy cream.

-Sprinkle tops of dough with granulated sugar.

-Bake 35-40 minutes until cobbler dough is golden and fruit mixture is bubbly.

-Serve with vanilla ice cream.

-Enjoy!