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Recipe of the Month

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Bob Garner’s Peach Cobbler

This cobbler has a bright, fresh taste due to the lemon zest and lemon juice and doesn’t seem overly sweet — which, in my opinion, makes it the perfect accompaniment to a smoky barbecue meal.

Filling

• 3 1-pound bags of frozen, unsweetened peaches (or 7 cups sliced, fresh peaches)
• 2 cups sugar
• 1/3 cup butter, melted
• 4 tablespoons flour
• Grated zest of 1 small lemon
• Juice of 1 small lemon

Crust*

• 3 cups flour
• 1 1/2 teaspoons salt
• 2 sticks (1 cup) softened butter, cut into 1/2-inch slices
• 7-8 teaspoons ice water

Sift flour, and mix with salt. Using a pastry cutter, fork, or fingers, cut or work butter into flour until the mixture is in even bits about the size of small peas. Gradually add ice water, and mix lightly with a fork until the mixture begins to form into a ball. Form into a ball, wrap in plastic wrap, and chill in freezer for 5 minutes.

Thaw peaches, if frozen. In a mixing bowl, combine peaches, sugar, flour, melted butter, lemon zest, and lemon juice, and mix thoroughly. Spread 1/2 of the filling mixture in the bottom of a 9 x 12-inch glass baking dish.

Remove pastry from freezer, and divide into two pieces. Roll or pat out to a normal pie crust thickness and cut into 1/2-inch strips, laying the strips across the first layer of peaches. Roll out the remaining pastry and cut it into strips. Pour the remaining fruit into the baking dish, and lay the remaining pastry strips atop the fruit. Bake at 425° for 10 minutes, then reduce heat to 350° and bake an additional 50 minutes or until golden brown. Cool; serve topped with vanilla ice cream or whipped cream.

*If you prefer a more biscuit-like crust, substitute self-rising flour for the regular flour, add 4 tablespoons of sugar to the flour, and eliminate the salt. Substitute milk for ice water, but otherwise prepare the pastry the same way as described above.