Peach-Apple Cobbler

From July 25, 2008.   I tend to keep some dry apples on hand.   Dehydrating them is an easy way to preserve them, and they will keep next to forever in the freezer.    I occasionally break them out for a sweet but healthy snack, but about as often, they get used for one thing or another in cooking.   They go well in oatmeal or other porridges, cold cereal, or as a sort of filler, as in this recipe.   I had made one cobbler a couple of weeks previous to this, and it turned out way too watery.   The dry apples soaked up the water, and also added some nice tart flavor.

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8x8 stainless pan
a few handfuls of dry apples
10 peaches
1 stick butter
1t vanilla
1/2t cinnamon powder
1/2t ginger powder
1/2t salt
3/4 cup flour
3/4 cup sugar
1 egg

preheat oven to 375F.
lightly grease pan with butter.
put butter in small saucepan on low heat and let it melt. when it's mostly melted, add the vanilla.
mix cinnamon, ginger, salt, sugar, and flour together well and then mix in the egg, so it creates a slightly crumbly consistency
layer the dry apples on the bottom of the pan. it doesn't have to be solid apples everywhere, since i'm just using them to soak up some of the liquid. cut up the peaches and put them on top of the apples, then add the crust mixture fairly evenly on top of the fruit. pour the vanilla-butter on top, and put it in the oven for 50 minutes.