There is a small peach tree next to an old barn near the hickory grove that Potroast and I always like to hunt on opening morning of squirrel season. I’m not sure how it got there, maybe a leftover seed from the hog pen that once stood in that spot, or maybe it’s a remnant of an old orchard. Either way, I check on it each spring during turkey season and wonder if it will bear fruit. Since central Kentucky is along the northern edge of good peach growing range, a late freeze seems to nip the buds or blooms more years than not.
But every now and then, conditions fall just right and that little tree puts on a peach-producing show the likes of which most Southern orchards would kill for. The fruit isn’t large, and the peaches aren’t as pretty as what you would see in the supermarket, but man, do they taste good. It’s always a race between us and the raccoons to see who gets the ripe peaches first, but I usually manage to pick enough for a cobbler or two.
Combine all filling ingredients except peaches in bowl. Stir in peaches. Pour into an ungreased 13-by-9-inch aluminum pan.
Stir together flour, oats, 3 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg and milk just until moistened.
Crumble the topping mixture over peaches; sprinkle with remaining sugar.
Place the pan on a preheated, 350-degree grill and bake for 60 to 70 minutes or until the top is golden brown and the cobbler is bubbly around the edges. Serve with whipped cream or vanilla ice cream.
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