Laney's Georgia Peach Cobbler

A couple of years ago I read a book called Under a Summer Sky by Nan Rossiter.  Set in Cape Cod, Laney goes back to her family farm in Georgia to get peaches to make peach cobbler.  I have been meaning to catch the peaches at the store and make it myself since I read it.  And I love a book that includes recipes to the dishes talked about.  So I made the version Laney makes (although she has five boys - she must have made the doubled version!)  I started with measuring out the dry ingredients in two bowls.  As I added the peaches to the sugar and spices, I would give it a stir to coat the new pieces.  After I put the peaches in the oven, I just had to cut in the butter and add the water to cobbler portion.

Peaches:
7-8 fresh peaches, peeled, pitted, and sliced
1/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
2 teaspoons lemon juice
1/2 Tablespoon cornstarch

Cobbler:
1 cup all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons chilled, unsalted butter cut into small pieces
1/4 cup boiling water

Sprinkle:
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 425 degrees.  Lightly butter 9-by-9-inch glass baking pan.

In a large bowl, combine peaches, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, lemon juice, and cornstarch..  Spread peach mixture in bottom of pan.  Bake for ten minutes.

While baking, sift together 1 cup flour, 1/4 cup brown sugar, 1/4 cup white sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.  With pastry blender or fork, cut in butter until evenly crumbly.  Stir in boiling water until blended.

Remove peaches from oven and drop the dough in spoonfuls onto the hot peaches.  Spread a bit and sprinkle with both sugar and cinnamon.  Bake for 30 minutes or until topping is golden brown.

Serve with vanilla ice cream.  Yum!

Recipe can be doubled for a 9-by-13-inch pan.

Cheesecake-Stuffed Peaches

My mother-in-law gave me this recipe when we visited NY this summer, but we didn't have a chance to make it until tonight.  And they just happened to be here to try it with us!  They were delicious, and quite easy to prepare.

The recipe originally appeared in the August 2011 issue of Better Homes and Gardens.

Cheesecake-Stuffed Peaches

6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp, cinnamon-sugar*
1/2 of an 8 oz package of cream cheese, softened
1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

Preheat oven to 350.  Line a 15 x 10 x 1 baking pan with parchment paper; set aside.  Trim a very thin slice from the round side of each peach half so the halves will stand flat on the paking pan.  Dip each peach half in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth.  Add sugar, egg yolk, and vanilla.  Beat until combined.  Spoon cream cheese mixture into peach centers.

Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.  Serve with vanilla ice cream and whipped cream, if desired.

*Note:  Use a purchased cinnamon-sugar mixture or combine 3 Tbsps granulated sugar with 1 tsp ground cinnamon.

Here's what they looked like just out of the oven!