CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
I’m more than ready for peach season. Fresh, juicy peaches alone hit the spot on a hot day. And peach cobblers are the perfect dessert for summertime barbeques. So when the feeling hits, I use frozen peach slices for making cobbler to get me by until peaches show up in the farmers markets.
Frozen peaches can be very flavorful, and have the crispness of freshly sliced peaches, unlike the softer canned peach slices.
This dessert is a nice way to top off a barbeque meal over Memorial Day weekend, or to serve at a graduation party.
A sheet pan cobbler will feed a crowd and it is well received with a scoop of vanilla ice cream.
You don’t have to wait until the peaches roll in if you have a hankering for peach cobbler.
Enjoy food made fresh!
Sheet Pan Peach Cobbler
Pie dough for 2 pies (2 top and 2 bottom crusts) 3 pounds frozen peach slices, thawed 1½ cups granulated sugar, plus some to sprinkle on top 1 cup water ½ cup butter (1 stick) 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon, plus some to sprinkle on top ¼ teaspoon grated nutmeg ¼ teaspoon salt Preheat oven to 350 degrees F. Place thawed peach slices into a medium saucepan. Add sugar, water, butter, flour, cinnamon, nutmeg, and salt. Stir gently to combine. Cook over medium heat until sugar and butter are melted, stirring to fully incorporate.
Roll dough into 2 rectangular sheets to fit a 15 x 13 x 1-inch baking sheet. The bottom sheet of dough should be approximately 2 inches longer and wider to account for the sides of the pan and leaving some to create the outer crust.
Place bottom sheet of dough onto the baking sheet, pressing up the sides. Spoon peach mixture onto the bottom crust. Place top sheet of dough over the peaches. Trim and seal the edges with the tines of a fork. Sprinkle top with cinnamon and sugar and cut a few vents in the dough to allow for steam to escape.
Bake for 20 to 25 minutes in preheated oven until crust is lightly browned. Serve warm or room temperature. Refrigerate leftovers; may be reheated in the microwave for a few seconds. Served with ice cream, if desired.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
