Peaches were on sale at the market recently, so peach hand pies weren’t far behind.

I kind of used the same crust I used for strawberry hand pies, but all room temp coconut oil instead of a mixture of oils, and .5 c wheat flour in place of white. It turned out a bit too crumbly and delicate for this application. Would be good for a regular pie or quiche, but cracked too much for the hand pies. Next time I think I need to use more water in the dough.

The peach filling was prepared similar to the strawberries. Peaches skinned, chopped, mixed with some flour, sugar, a pinch of salt and squeeze of lemon.

Baked as for the other pies and then frozen for later.

I had some leftover filling so I made a mini cobbler, which was so good that I made another the next day, with fresh peach slices. I don’t have any pictures but you can trust me that it looked like a southern cobbler and was delicious. It went something like this:

Peach Cobbler for Two

Total time: 45 minutes
Servings: 2

1 Tbsp butter
1/4 c flour
1/4 c milk
4 Tbsp sugar, divided
1/2 tsp baking powder
pinch of salt
2-3 peaches, chopped
Juice of half a lemon (optional)

Place butter in small baking dish (I used a loaf pan) and place in oven as you’re preheating to 350. Mix flour, milk, 3 Tbsp sugar and a pinch of salt. Add more milk if it needs to be a little thinner. When the butter has melted in the baking dish, add chopped peaches and sprinkle 1 Tbsp sugar and lemon juice (if using) on top. Spoon batter over peaches. Bake about 30 minutes until golden. Serve warm.