The Chefs of Little 16

peach & strawberry
cobbler pie
Every summer two of my favorite fruits come into season: peaches and strawberries. We always have a stock of fresh
strawberries in the fridge and there is a peach truck that roams around Nashville and sells brown paper bags of fresh juicy
Georgia peaches. This year we grabbed a bag at the peach festival farmer's market in 12 South. I debated whether to
make pie or cobbler with all the fresh fruit—but why should you have to choose!? The key is to cut the fruits into large evenly
sized pieces so that they don't become overly mushy. The pie is great warm with vanilla ice cream or even better served
cold in the following days.
Instructions
1. Slice each peach into approximately five pieces. Remove tops from strawberries and
half them.
2. Toss together peaches, strawberries, brown sugar, honey, flour, vanilla extract, and
bourbon. Mix well to make sure there are no lumps of flour and every fruit piece is
coated.
3. Make crumble by mixing flour, brown sugar, cinnamon, and oats.
4. Add room temperature butter to the mix and work the butter into a crumble with your
fingers until pea-sized lumps form.
5. Pat the crumble onto the top of the pie.
6. Chill pie until crust is firm. Pre-heat oven to 350F.
7. Bake for 40-60 minutes until the crust and crumble are golden brown and the fruits are
bubbling.
8. Let cool before cutting.
9. Enjoy with vanilla ice cream or refrigerate for cold midnight slices.
Ingredients
Pie crust from home or store
5 cups sliced peaches
2 cups fresh strawberries
⅓ cup brown sugar
½ cup flour
2 tbsp honey
1 tsp vanilla
1 tbsp bourbon
Crumble:
1 tsp cinnamon
1 cup brown sugar
¾ cup oats
¾ cup flour
½ cup butter
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