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.
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
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.
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
- 4 cups fresh peaches, sliced
- 2 cups sugar
- 2 tbsp. flour
- 1/2 cup butter
- 1 tsp. cinnamon
- 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.
- 1 1/2 cups flour
- 1/2 cup shortening
- 5 tbsp. cold water
- 1 tsp. salt
- 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