Hill Country Peach Cobbler

Even though I don’t take the time to blog anymore, I felt the need this weekend to join that crazy little thing called Facebook. I know, it caught me in a weak moment. I said I never would because I’m not a clutterbug and a blog and Facebook would be too much for me. I did it anyway. I have found it to be a blessing and a curse. If you are a Facebook person you will know what I mean. I’m not sure that living in a perpetual high school/family reunion is such a great idea but it is fun to see people all grown up. Let me just say, the “Wall” thing is very scary and overwhelming and jumbles my mind. I think that is why I like blogging, it is very peaceful. I’m the only one who gets to talk.

So, speaking of blogging, let us get down to today’s business, Hill Country Peach Cobbler. I have made this recipe for about 9 years now. How do I remember such an odd number? Well, I have been married for 9 years as of last week and I made this our first year together because my husband is a lover of peach cobbler with a pastry crust. This is a good and easy recipe. The only drawback is the price of ingredients. If you shop where I do, you will have to buy 4 bags of peaches. Once you finish taking out a bank loan for your grocery bill you still have to go home and make it. That is the easy part if you follow one simple rule. Use a BIG pot. Now, don’t go crazy and pull out one so big that you have to use an oar to stir it but make sure it is a proper size. I did not use a big enough pot the first time and peaches went flying. I felt like a failure. The rest is very straight forward. The result is a lot like a yummy peach pie in the summertime. I found this recipe in the Texas Ranger Cookbook. At the time it was only one of three cookbooks we owned. We have added a few more over the past 9 years!

Hill Country Peach Cobbler
INGREDIENTS:
8 c peeled and sliced fresh peaches or frozen peaches, thawed
2 c sugar
3 Tbsp flour
½ tsp ground nutmeg
1/3 c melted butter
2 - 9-inch unbaked pie crust
DIRECTIONS:
Preheat oven to 475 degrees.
In large pan, combine peaches, sugar, flour and nutmeg. Bring to a boil and cook over low heat for 10 minutes or until tender. Remove from the heat and add butter. Spoon half of the peaches into a 9x13 inch buttered baking dish and top with a pie crust. Bake for 12 minutes or golden brown. Remove from oven and spoon remaining peaches over baked crust. Cut remaining pastry crust in ½ inch strips. Arrange in lattice design over peaches.
Brush strips with melted butter and sprinkle with sugar. Return to oven for 10-15 minutes. Serves 8.