“I am an expression of the divine, just like a peach is.”
When my neighbor Marty offered some of his homegrown organic peaches this week, I knew exactly what I’d be making with the gorgeous, tree-picked gems. My friend Maria Lorraine Binchet’s Double Streusel Peach Cobbler recipe was recently featured in Betty Teller’s column in the Napa Register and it looked as beautiful as delicious. The peaches are tossed with peach preserves and orange zest and baked between two layers of a pecan-oats streusel in a springform pan. The springform is a genius idea to elevate an ordinary cobbler to company-worthy status. The streusel can show off its juicy peaches nestled between the 2 golden layers of its pecan-studded crust and it can be sliced elegantly, rather than scooped, into serving dishes. If your reason for eating cobbler is the streusel, then this is the mouth-watering recipe for you! With gorgous stone fruit in season, you can substitute plums or nectarines for the peaches.