Crunchy Peach Pie Cobbler

Taylor Mathis

From the Kitchen of Polly Black

Summer in the South isn’t complete without a slice of peach pie. Polly Black’s family has been growing peaches in western York County since the 1920s, and she knows peaches as well as anyone in the Carolinas. Her son, Arthur, runs Black’s Peaches and Bakery on SC Highway 5 west of York. Here’s her all-time favorite peach dish.

Serves 4 to 5

1 quart fresh, peeled and sliced peaches (lightly sugared)
1/2 lemon, juiced
1/4 teaspoon apple pie spice
1/2 cup water
1 cup self-rising flour
1 cup sugar
1 egg (beaten)
1/2 cup cooking oil

Heat oven to 350 degrees. Mix peaches, lemon juice, apple pie spice, and water in a buttered casserole dish (8 by 12). Mix flour, sugar, egg, and cooking oil in bowl; mix together thoroughly. Pour over peaches and bake for 40 minutes or until top is crunchy.