Just in time for the Memorial Day Weekend….

I don’t know that there is a nicer fruit than a really fresh, really tree ripened peach. I am not talking about the crisp tasteless objects that are showing up in the grocery stores right now, I am talking about the fruit that you grab from the fruit stand basket, and drive one handed while you eat it because you can’t wait until you are home and the whole car smells like a peach orchard and the juice is smearing your makeup and the steering wheel is sticky and you hope you dont see anyone you know but you don’t care anyway…yep..that kind of peach.
I LOVE peach crisps. I love that streusel on top…But Southern peach cobbler with the doughy bits in the center is TDF, too. I decided to combine the two to see what happened. It was magic. Try it. Feed it to your sister that looks like a fashion model…and always makes you feel like an elephant in a tutu when you are together. She will develop hips over night..I promise.
Try this peach cobbler warm with a generous scoop of pecan praline or vanilla ice cream.

Crispy Peach Cobbler

1 recipe pastry for a single crust pie, chilled.

12c ripe peaches, peeled and sliced
1 cup brown sugar
1 1/2 c sugar
1/4 c flour
3/4 tsp cinnamon
1/2 tsp freshly ground nutmeg (please, please buy whole nutmeg and grate it as needed..big difference.)
1/2 tsp ginger
1/4 tsp salt
1 1/2 tbs lemon juice
1/2 c unsalted butter, melted

Stir together and let set for 30 minutes for flavors to blend
grease a 13×9 inch pan. preheat oven to 400 degrees.

Roll pastry dough out into a 1/8 inch thick rectangle and brush with a little butter, then sprinkle with white sugar. Cut into 1″x1″ squares. Pour half the peach mixture into the pan and top with the dough squares. Bake for 20 minutes…

Meanwhile…Mix 1/2 c flour. 1/2 c brown sugar, 1/2 c oatmeal, 1/2 c butter, a pinch of salt, 1/4 tsp cinnamon, and chopped pecans if you want them. Mix with fingers until ingredients are well mixed and crumbly.

Take first layer of cobbler from the oven and top with the remaining filling. COver with the streusal and put bake into the oven for 20-30 minutes, or until juices are thickened and streusel is crispy. Some of the juice may boil up and cover part of the streusel..that’s o.k..it is fabulous.
Let cool as long as you can stand.