By Kelly Bogard

Over the last few weeks, I’ve been spreading the love about summer fruits and vegetables. Texas is blessed with some excellent growing conditions this year. And our produce is proving it.  The growing seasons for so many Texas commodities are still going strong, so let’s just hope the weather and moisture the farmers so dearly need keeps on track for the rest of the summer.

A few weeks ago, Jessica and Ben went over to Efurd Orchards in Pittsburg, Texas for a peach harvest video.  The owners, Greg and Amy, were so generous to allow them to be a part of the process and even sent back some goodies to share. I got some of the biggest and sweetest peaches I’ve ever seen for this week’s blog.

For Peach Cobbler filling, you will need…
4 cups fresh peaches, sliced
2 cups sugar
2 tbsp. flour
1/2 cup butter
1 tsp. cinnamon

and for the pastry, you will need…
1 1/2 cups flour
1/2 cup shortening
5 tbsp. cold water
1 tsp. salt

Peach Cobbler
This recipe came straight from the Efurds themselves. I cannot take any credit for it other than taking the opportunity to share it with you today.

First things, first. Preheat your oven to 400 degrees. Mix together the sugar, flour, butter and cinnamon for the filling in a large pot.
Peach Cobbler

Then mix in the peach slices until well coated.
Peach Cobbler

Heat over high heat until they reach a boil. Allow them to boil for two to three minutes, or until they start to break down.
Peach Cobbler

Once cooked, move the peaches and syrup to a 9×13 baking dish. I prefer a glass one as they are much easier to clean in the end.
Peach Cobbler

Now, on to the pastry. Mix together all of the ingredients for the dough and roll out flat on a floured surface.
Peach Cobbler

Cut the dough into two-inch strips and place over the peaches. I like a lattice pattern. Then, just place the cobbler in the oven and let it bake until the crust begins to brown. Don’t be surprised. It will take about an hour.
Peach Cobbler

Thanks again to the Efurds for opening up their family farm, as well as their family cookbook, for us to enjoy. You can find more recipes from them here. From all of us at Texas Table Top, enjoy! [print_this] [box]

Recipe: Efurd Orchard Peach Cobbler

Summary: Warm and sweet summer classic

Ingredients

Peach Cobbler

Filling:

  • 4 cups fresh peaches, sliced
  • 2 cups sugar
  • 2 tbsp. flour
  • 1/2 cup butter
  • 1 tsp. cinnamon

Instructions

  • Place the peaches in a pan.
  • In separate pan, mix sugar and flour together.
  • Add the butter and cinnamon and peaches and bring to boil.
  • Mix all together thoroughly.
Pie Pastry:

  • 1 1/2 cups flour
  • 1/2 cup shortening
  • 5 tbsp. cold water
  • 1 tsp. salt

Instructions

  • Mix all together thoroughly and then roll and cut into 2-inch strips.
  • Strip the top of the mixture with the pastry.
  • Bake in 400-degree oven until brown.

Cooking time (duration): 1 hour(s), 10 minutes

Number of servings (yield): 12-16

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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