Recipe: Eleanor's Easy Peach Cobbler

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I was able to share this recipe with a table of grateful friends at a birthday party. Homemade jam makes it even better.

Filling:
    • 1 pint peach jam

OR:

    • 3 pounds peaches, halved, pitted, and sliced into wedges, mixed with 2/3 cup sugar and 2 tablespoons bleached, all-purpose flour

Topping:
    • 2 cups bleached all-purpose flour
    • 6 tablespoons sugar
    • 1 1/2 sticks of butter (12 ounces), melted

Preheat oven to 375 degrees. Grease a deep-dish, nine-inch pie pan and fill with the peach jam or peach-sugar-flour mixture. To make the topping, combine flour and sugar in a medium bowl; stir well. Stir in melted butter. Using your hands, combine mixture and break into quarter to half-inch crumbs.

Scatter crumble topping evenly on peach filling. Place pan in middle rack of oven and bake for 30 minutes.

To read Eleanor's article about preserving peaches for the winter, click here.

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Eleanor Barkhorn is a former senior editor at The Atlantic.

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