Cook first, then freeze. To really entice the recipients of your baking efforts, re-heat the cobbler before serving time. Bring it to room temp. then heat at 250′ for 30 minutes. It may be helpful to do a test run with the recipe, freezing and reheating, to be sure your results are perfect for the future in-laws! Irene @ KAF

Would this work with home canned peaches? I am canning some that we picked this week. It should. You would need to increase the amount of thickener that you use. Mary @ KAF

Out there pruning and picking, huh? You do GOOD work! PJH

The crisp recipe posted above is excellent. For anyone gluten intolerant, try substituting Ancient Grains flour for the all-purpose flour. I’ve found GF flours work pretty well in streusel toppings. They might not brown as much as wheat flour so you have to keep an eye on the timing, but the results are very tasty. Just make sure to follow the directions to not mix the topping too much, or you’ll get a layer of sandy mush in place of crunchy goodness

Peaches are in season here in southeastern PA. We can buy Jersey peaches in the stores, and local orchards have plenty for sale both in their roadside stands and at farmers markets. Summertime fresh fruits rule!

Robin, just had my very first GOOD peach of the season, up here in New Hampshire - at the local coop store, from Pennsylvania. THANK YOU, Pennsylvania! A great peach experience at last. PJH

Born and raised in South Carolina. Grew up picking peaches off the tree’s, which as as kids we hated because the fuzz would get on us and we would itch until bath time. How ever we grew up eating the best of the best peaches. Ripe, juicy, delicate exquisite but unstable for shipping because they ripen and bruise very quickly and easily. Come visit the south during the month’s of July and August and I promise you the best peaches you have ever eaten. The other 10 month’s of the year we pretty much eat them out of the freezer. It’s just not the same, good, but not the same. I love peach crisp and can’t wait to try this recipe.

2 cups of mulberries
1 cup finely chpped rhubarb
1 cup sugar
1/4 cup flour
2 Tbsp. butter

Combine fruits. Add flour and sugar mixed together and toss with fruit. Place in 8″ pie crust and dot with butter. Apply top crust and bake at 425 for 40-50 minutes.

Thanks, Heidi - I never knew what to do with these berries except climb in to the tree (bush? as in round and round the…) and eat them. PJH

I made a FABULOUS cherry cake but I’ll bet it would work with any stone fruit: http://strangerkiss.wordpress.com/2009/07/13/turning-cherries-upside-down/.

I can’t wait to try this crisp. I love all those cobbler, crisp, crumble things.

Preheat oven to 350.
combine flour, baking powder, nutmeg, and salt, set aside
in large mixer bowl, cream butter, add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (can be made ahead and refrigerated)
oil a 9 inch square cake pan, using metal gives a better texture. (I use a tall-sided corning ware dish- the recipe is fairly deep, and I’ve never had a texture problem)
Place half the peaches in the bottom.
Sprinkle half the flour mixture over the fruit.
Add another layer of peaches and the rest of the flour mixture.
In a bowl, combine the rest of the white sugar and the brown sugar. Sprinkle over the fruit mixture.
put the almond extract in a one cup measure and fill with the boiling water.
Pour over the top of the cobbler but do NOT mix in.
sprinkle with additional nutmeg and bake for one hour.
Serve warm.
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I have made this several times, and with different fruit. I like a few blueberries or raspberries with the peaches. It makes a great apple cobbler, I use cinnamon and vanilla instead of almond extract.
And if you’ve got blueberries, it makes a great blueberry cobbler.
The cookbook itself is beautiful, the author gathered authentic Amish recipes so I believe there’s a caveat that there’s an abundance of sugar and sometimes butter in some of the recipes. And it has beautiful color photos of food and Amish life.
There’s a very good baked lemon graham nut (grapenut) pudding recipe too- that yields a pudding layer and a cake layer. There’s a recipe for hte homemade grapenuts, too.