Nestled between gently rolling hills and verdant fields, the newest Amish community in New York has quietly reshaped rural life and local culture. While the Empire State is known for its urban energy and storied history, visitors to this blossoming settlement just outside the village of Walton in Delaware County will discover a world where simplicity, tradition, and neighborly spirit reign supreme. For travelers seeking an authentic rural escape, this new Amish community offers fresh perspectives, old-fashioned charm, and a warm welcome—all just a few hours from New York City.
A New Amish Chapter in the Catskills
Formed three years ago by families from Pennsylvania and Ohio, the Walton Amish community is a small but growing group dedicated to farming, faith, and fostering harmony with their neighbors. The area’s fertile soils, babbling creeks, and open landscapes provided the perfect backdrop for a new beginning, with affordable farmland and a slower pace of life drawing these newcomers north.
Samuel King, a community leader, explains the move:
“We were looking for a place where we could live quietly, close to the land, and raise our children in faith. Walton offered us good land and friendly neighbors. It’s been a blessing so far.”
Embracing Local Life
From the very start, both locals and Amish settlers have built bridges of understanding and friendship. Residents like Karen Miller, who operates a flower farm nearby, share their initial impressions:
“At first, folks were surprised to see the buggies and plain dress. Now, it’s normal to see Amish kids waving as they pass on the road. The markets are full of their homegrown veggies and beautiful quilts—it’s added something special to the community.”
Matt Reynolds, a local schoolteacher, remarks:
“The Amish have brought new energy and purpose. Their children play with ours, and their values—honesty, hard work, respect—remind us of what makes Walton a great place to live.”
Daily Life and Old Traditions
The Amish in Walton live much like their brethren elsewhere: by horse and buggy, without electricity or modern conveniences, focused on faith, family, and stewardship of the land. Their whitewashed houses, red barns, and fields lined with corn, oats, and hay lend a picturesque charm to the landscape.
Rebecca Yoder, a young Amish mother of four, shares:
“We value simple living, hard work, and being together as a family. Our days are full, from tending the garden to baking bread or sewing quilts, but there’s peace in the work and joy in the harvest.”
The community gathers on Sundays for worship in homes, singing hymns in Pennsylvania Dutch and sharing meals afterward. Children attend one-room schoolhouses and learn practical skills alongside their lessons.
Local Businesses: Amish and English Working Together
The arrival of the Amish has energized Walton’s local economy and inspired new collaborations between Amish and non-Amish, or “English,” businesses.
Walton Farmers’ Market A centerpiece of town life, the market boasts a bustling Amish section where visitors can buy fresh produce, jams, baked pies, maple syrup, handmade baskets, and wooden toys. The market’s manager, Linda Carver, says:
“Their stalls draw everyone in. The quality is unbeatable, and people appreciate buying from the folks who grew or made what they’re selling.”
Catskill Woodworks Local craftsman Tom Green partnered with Amish carpenters to offer heirloom-quality furniture, from rocking chairs to dining tables.
“The crafts are beautiful,” Tom explains. “We’re always trading ideas—Amish precision, Catskill creativity. Our customers love it.”
Walton Creamery This family-run business expanded its ice cream and cheese offerings by collaborating with Amish farmers for organic, grass-fed milk. Visitors can tour the farm, sample cheeses, and enjoy homemade ice cream in the summer.
Heritage Tours of the Catskills Recognizing a growing interest in Amish life, this local business now organizes guided buggy rides, farm tours, and quilting workshops with Amish families. Guide Sarah Peterson enthuses:
“People come for the scenery, but they’re captivated by the Amish’s warmth and openness. Our tours are about connecting—not just sightseeing.”
A Visitor’s Experience: Nostalgia and New Discoveries
Spending a day in Amish country is a step back to a slower, more intentional way of life. As you wander the side roads of Walton, you may spot children laughing from a straw wagon, women tending flowerbeds, or men cutting hay with horsepower. Tractors are rare; craftsmanship and a communal spirit are everywhere.
Tourist Linda Ferguson from Albany shares:
“I bought a basket made right in front of me and tasted the best apple pie of my life. The Amish were friendly, happy to answer questions, and proud of their work. It’s a special place—I’ll bring my family next time.”
Seasonal festivals add to the appeal: fall harvest brings pumpkin markets, apple cider pressing, and wagon rides, while spring sees quilting bees and planting days, open to curious guests. Photography is discouraged—out of respect for Amish custom—but memories and handmade souvenirs abound.
Respect, Learning, and Community
One remarkable feature of the new Walton Amish settlement is the strong bond between “English” locals and Amish settlers. Relying on each other for everything from emergency help to sharing harvests and recipes, both communities have found common ground.
Brian Kelly, a Walton native and hardware store owner, says:
“They’re more than just neighbors—they’re friends. We’ve all learned a bit about slowing down, enjoying the moment, and caring for the land.”
Amish elder Anna Stoltzfus reflects:
“The land here is good, but the people are better. We value our new friends and want to share our way of life, as long as it stays true to our beliefs.”
Looking Forward: Growth and Promise
With more families expressing interest in moving north, the future looks promising. Plans are underway to expand the farmers’ market, open a small Amish-run bakery, and host seasonal festivals celebrating both Catskill and Amish traditions.
In a region famed for its natural beauty and creative energy, the Amish have found fertile soil for both crops and community—their mission to live quietly, work diligently, and foster harmony now a cornerstone of rural New York life.
A New Taste of Tradition: Maryland’s Amish Restaurant Welcomes All
Nestled in the rolling hills outside Frederick, Maryland, a new culinary gem has opened its doors, offering locals and visitors a rare opportunity to experience the warmth and authenticity of Amish home cooking without leaving the Chesapeake region. The opening of “Simple Table”—the area’s first dedicated Amish restaurant—marks a turning point for Maryland’s already diverse food scene. Blending generations of Old Order Amish family recipes with local produce and a genuine spirit of hospitality, Simple Table is quickly becoming a must-visit destination.
Savoring Simplicity: The Restaurant Story
Simple Table was founded by a group of Amish families recently relocated from Pennsylvania and Ohio, drawn to Maryland’s fertile countryside, growing Amish population, and welcoming small-town communities. Instead of a big highway-facing building, Simple Table sits just off a quiet county road: a white, hand-built structure surrounded by gardens, a woodlot, and a red barn. Inside, the aromas of homemade breads and slow-simmered stews mingle with soft laughter and the clink of hand-thrown ceramic cups.
Jacob Fisher, one of the founding group, describes the vision:
“Our hope was to share what we do best—cooking for family and friends, using what God provides in season, and treating every guest as one of our owns.”
Meet the Team—and the Neighbors
The staff at Simple Table includes several Amish women and young men, all clad in their traditional modest clothing and eager to chat with guests about the day’s special or the origins of a family recipe.
Community cook Sarah Yoder shares:
“This isn’t just a job, it’s our way to show love and welcome. We hand-roll every noodle, churn the butter ourselves, and bake pies early every morning. The food is our heritage, and we’re glad to share it.”
Simple Table isn’t only drawing Amish regulars; they’re becoming favorites with local Marylanders from all walks of life. Ruth, a Frederick schoolteacher, notes:
“The first time I came in, I felt like I’d been invited into someone’s home. The chicken pot pie melted in my mouth, and the shoofly pie reminded me of my grandmother’s Pennsylvania roots. I tell everyone: you haven’t tasted Maryland comfort food till you’ve come here.”
The Menu: From Farm to Hearth
Simple Table’s menu changes with the seasons, based on what’s growing in their gardens and what neighboring farms deliver.
Signature Dishes Include:
Chicken and noodles with hand-pulled pasta
Smoked sausage and homestyle mashed potatoes
Vinegar-based green beans and braised cabbage
Homemade breads: soft white, wheat, and molasses rye
Shoofly and pecan pies, apple fritters, and whoopie pies
Breakfast is a highlight, with farm eggs, hash-browned potatoes, house-made apple butter, and fresh cinnamon rolls.
Sarah, a local regular, says:
“I come for breakfast as often as I can before work! Their cinnamon rolls are so soft, and the coffee is always freshly brewed.”
The Farm and Community Connections
Simple Table partners closely with the local Frederick Farmers’ Market, where they sell homemade baked goods, jams, and preserves. In turn, their kitchen features produce and dairy products from nearby family farms, along with fresh eggs from their own chickens and cheeses bought from Amish producers throughout Maryland and southern Pennsylvania.
Further enriching the experience, Simple Table features housewares, quilts, baskets, and wooden toys—all handcrafted by Amish artisans. Visiting children can watch butter being churned or join cookie-decorating on weekends.
Business neighbors benefiting from Simple Table’s arrival include:
Meadow View Creamery: Supplies Simple Table with fresh butter, cheese, and cream.
Old Mill Grain & Feed: Provides heritage wheat and grains for the bread.
Frederick Farmers’ Market: The restaurant’s baked goods fly off market tables on Saturdays.
Barn Door Bookstore: Sells cookbooks, Amish fiction, and local crafts, with a window featuring Simple Table’s desserts.
Cloverdale Florals: Provides simple arrangements for the restaurant’s tables, echoing Amish garden flowers.
John, owner of Cloverdale Florals, says:
“Their flowers are straightforward—zinnias, sunflowers, daisies. But just like their food, the beauty’s in the freshness and sincerity.”
The Simple Table Experience
Guests are greeted at the door with genuine smiles and a small dish of pickled vegetables or apple compote. Tables are communal, and guests often make conversation with neighbors over steaming bowls of soup or platters of fried chicken. No televisions or loud music distract from the company and food, and guests are gently reminded to silence their phones as part of the experience.
Giving Back and Looking Forward
Simple Table not only brings delicious food to the region but also fosters community outreach. They support local food pantries, offer free baking classes for kids, and host an annual harvest picnic for all their neighbors—regardless of background.
As the region’s Amish population swells, more families hope to see sister restaurants and shops popping up throughout Maryland’s farmlands.
Jacob Fisher reflects:
“We didn’t come here to change the world, just to live according to our beliefs. But if a good meal and a warm welcome can bring people together, that’s a blessing to us and to Maryland.”
Amish Cinnamon Rolls: Sweet Simplicity and Farmhouse Flavor—With an Authentic Recipe
Few aromas fill a kitchen—or an Amish bakery—like the scent of cinnamon, yeast, and baking bread. Amish cinnamon rolls, with their fluffy texture, rich buttery swirls, and sweet glaze, represent more than just a delectable treat; they’re a symbol of warmth, hospitality, and the enduring simplicity of Amish country life. Whether enjoyed at breakfast, noon, or shared with friends at a quilting bee, these rolls remain a fixture in Amish kitchens across the United States.
The Story Behind Amish Cinnamon Rolls
Deeply rooted in the Amish tradition of home baking, these cinnamon rolls are typically made in large batches, designed to feed both family and a stream of grateful guests. The recipe has been lovingly passed from generation to generation, each baking session turning into an occasion for laughter, stories, and togetherness.
Rebecca Miller, an Amish baker from Holmes County, Ohio, shares:
“In our home, cinnamon rolls have always meant more than food. They mean family. We make rolls every Saturday, and the smell brings children and neighbors running. We give them to friends, to elders, anyone who needs a little comfort.”
Amish cinnamon rolls are known for their pillowy dough, robust cinnamon-sugar filling, and creamy icing that melts into every swirl. Their secret lies in honest ingredients, patience while rising, and a gentle hand.
The Recipe: How to Make Classic Amish Cinnamon Rolls
This authentic recipe makes about 16 large cinnamon rolls.
Ingredients
For the dough:
1 cup whole milk, warmed (about 110°F)
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
2 large eggs
1 packet (2 1/4 tsp) active dry yeast
4 1/2–5 cups all-purpose flour
1 tsp salt
For the filling:
1 cup brown sugar, packed
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter, softened
For the icing:
2 cups powdered sugar
3 tbsp whole milk (plus more if needed)
1/4 cup unsalted butter, melted
1 tsp real vanilla extract
Directions
1. Prepare the Dough
In a large mixing bowl, whisk together warmed milk, melted butter, and sugar. Sprinkle yeast on top, let stand about 5 minutes, until foamy.
Beat in eggs and salt. Gradually mix in flour, 1 cup at a time, until a soft dough forms (it should be slightly sticky, but not wet).
Knead the dough by hand or with a dough hook for 6–8 minutes, until smooth and elastic.
Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
2. Shape and Fill
Punch down dough, then roll out on a floured surface into a large rectangle (about 16 x 20 inches).
Evenly spread softened butter over dough. In a bowl, mix brown sugar and cinnamon. Sprinkle generously over buttered dough.
Roll up the dough, starting at the long edge, into a tight log. Slice into 16 even pieces and place, spiral side up, into two lightly greased 9×13 pans (or one large baking dish).
3. Second Rise
Cover pans with a clean towel. Let rolls rise 30–45 minutes, until puffy and touching.
4. Bake
Preheat the oven to 350°F (175°C).
Bake rolls 23–27 minutes, until golden brown. Do not overbake—soft is best!
5. Make the Icing
In a mixing bowl, whisk together powdered sugar, melted butter, milk, and vanilla until smooth. Add a little extra milk as needed to make a pourable glaze.
6. Ice and Serve
Spread icing liberally over warm rolls so it melts into the swirls. Enjoy straight from the pan—just as the Amish do!
Serving Tips and Amish Hospitality
Amish cinnamon rolls are usually served with fresh churned butter and a glass of cold milk. At markets and farm stands, they’re wrapped in wax paper and given with a smile. At gatherings, they are often the star of the table—vanishing fast!
Pair them with: Coffee or hot cider, a farm-fresh omelet, or—if you want to eat the Amish way—just a hearty appetite and good company.
Visitors lucky enough to tour an Amish bakery often remark that the experience is as memorable as the cinnamon rolls themselves.
Why Amish Cinnamon Rolls Are Special
Their enduring popularity comes not just from the irresistible soft bread and cinnamon, but also from the values they represent: slow living, generosity, and the joy of sharing simple pleasures. They’re proof that sometimes, the sweetest things in life do, in fact, come from scratch.
A Fresh Start: Exploring the New Amish Community Along New Jersey’s Jersey Shore
When most people picture New Jersey’s Jersey Shore, they think of sandy beaches, bustling boardwalks, and a thriving summertime scene. But in the quiet pine barrens just a few miles inland from Ocean County’s shoreline, a new Amish community is redefining what it means to live simply—and bringing an extraordinary sense of tradition and craftsmanship to an unlikely setting. For visitors, it’s a chance to discover a different side of the Shore: one rooted in faith, hard work, and the enduring warmth of community.
Amish Life Finds a Home Near the Shore
The newly established Amish settlement, situated near the small town of Forked River, is made up of families from Ohio and Pennsylvania seeking affordable land and a peaceful environment. Known for its sandy soil, unique flora, and proximity to both farmland and the shore, this area offers a novel backdrop for Amish customs.
Samuel, a community leader, explains:
“We have always cherished a life close to the land. Here, the land is sandy and the breeze sometimes smells of saltwater. It is different, but it’s also beautiful in its own quiet way. We feel welcome here.”
Many local residents were surprised—but also intrigued—by the arrival of the Amish.
Emily, a local schoolteacher, shares:
“It’s not something you expect to see on the Jersey Shore, but once you meet the families and see their work, you realize they bring something truly special to our area.”
Farming, Craftsmanship, and Community
Despite the unusual setting, the Amish have adapted their agricultural traditions with typical resourcefulness. Raised beds and hoop houses allow for productive vegetable gardens, while chickens and dairy cows thrive in the rural pine barrens climate. The community is known for maple syrup, honey, and hand-harvested salt that’s quickly becoming a regional delicacy.
Rebecca, an Amish baker, notes:
“The soil is sandy, but we have found ways to make it work for us. People here have been curious about our techniques, especially how we grow so much with so little water.”
The community is equally renowned for its crafts: woodworking, quilting, and soap-making are all practiced and shared with locals and visitors. Workshops are often open to the public, offering a rare look at centuries-old skills.
Local Businesses: Bridging Traditions
The arrival of the Amish has been good news for nearby businesses, who’ve formed close partnerships with the new neighbors.
Ocean County Farmers’ Market
The market now showcases a weekly “Amish Corner,” featuring organic eggs, raw honey, handmade breads, and jams. Market manager Lisa Brennan says:
“It’s amazing to see how quickly their sourdough and apple butter have become local favorites. The community adds a whole new dimension to our market.”
Shoreline Woodworks
An established woodworking shop now offers a line of handcrafted Amish furniture and toys made with local pine and oak. Owner Pete Romano shares:
“The collaboration’s been transformative. Their joinery and finishes are top-notch. Our customers can’t get enough of the Amish rocking chairs and cedar chests.”
Sweet Pines Bakery
Staples like shoofly pie, cinnamon rolls, and sticky buns fly off the shelves, thanks to recipes shared by Amish bakers. Baker Melissa O’Connor remarks:
“Their cinnamon bread is legendary—people line up for it. We’ve learned so much from their simplicity and respect for ingredients.”
Pine Barrens Tours
Recognizing the growing curiosity, a local tourism group launched Pine Barrens Tours—guided buggy rides, farm visits, and craft lessons, all led by Amish families. Tour guide Jake Walters says:
“There’s something magical about experiencing Amish life so close to the shore. Visitors leave with a deep respect for their way of life.”
The Visitor Experience: A Shore Thing Like No Other
A day with the Amish near Forked River is like stepping into a different world—one where time slows, laughter rings clear, and visitors are invited to savor homemade strawberry jam in a sunlit garden.
Guests are welcome during market days, festivals, or by booking a Pine Barrens Tour. Respect for Amish customs is expected: no photography or cell phones in workshops, modest attire, and gentle voices help preserve the tranquility.
Quotes from visitors evoke the spirit of the place:
Tom, a tourist from Hoboken:
“I never thought I’d be riding in a horse-drawn buggy so close to the beach. The bread I bought was still warm, and the quilts—works of art. This is the hidden side of the Shore.”
Janet, a local yoga teacher:
“Their focus on togetherness and quality—whether in farming or bread-making—has inspired the whole community. I attend their market every Saturday.”
Seasons in the Pines
Spring: Apple blossoms, quilt shows, and garden starts.
Summer: Blueberry harvest, ice cream socials, and seaside hayrides.
Autumn: Pumpkin patch tours, maple syrup tastings, and barn dances.
Winter: Candle-making, preserved harvest dinners, and quilting bees by the fire.
Every season brings its own festivals—each blending Amish tradition with the regional flair of the Jersey Shore.
The Impact: Redefining Community
The Shore’s new Amish families are shaping the cultural landscape without losing their privacy or values. Local business alliances have strengthened, eco-friendly agriculture initiatives have grown, and many long-time residents have discovered a new appreciation for simple living.
Maria, who runs a nearby eco-resort, sums up the change:
“They’ve brought us back to the basics: care for the land, care for each other. It’s been good for business, yes, but even better for the soul.”
Looking Ahead
With more Amish families considering the area and plans for a community market and schoolhouse, this settlement is poised to grow. The blend of ocean breezes, forest pine, and traditional Amish values offers a tourist experience found nowhere else in the U.S. The Jersey Shore now has a new reason to visit—one that endures well beyond summer.
Nestled among the rolling green hills and quiet, pastoral landscapes of the Shenandoah Valley, a new Amish community is weaving its traditions into the fabric of rural Virginia. While Virginia has long been home to vibrant Mennonite and Brethren congregations, the arrival of these Amish families in the picturesque outskirts near Harrisonburg brings new sights—black buggies along country roads, hand-built barns dotting farmsteads, and the inviting scent of cinnamon bread fresh from wood-fired ovens. For travelers yearning for authenticity, simplicity, and local flavor, this new settlement is quickly becoming a must-visit destination.
A New Chapter for Amish Tradition in Virginia
Unlike the established Amish enclaves of Pennsylvania and Ohio, the Virginia community is young, having only settled five years ago. These families, fleeing rising land prices and crowded conditions up north, were drawn to Virginia’s affordable farmland, temperate climate, and longstanding culture of religious tolerance.
Jacob Miller, a community elder, explains their journey:
“We wanted a place where our children could run and play, where we could grow our own food and live close to the land. Virginia’s valleys reminded us of home but gave us room to breathe and to build a future for our families.”
For many locals, the Amish have been a welcome addition. Linda Croft, a longtime Harrisonburg resident and small business owner, says:
“They’ve brought a sense of renewal to the area. Their farms are always tidy, their produce is the best around, and the values they live by—hard work, honesty, neighborliness—feel like what rural Virginia is all about.”
Tending the Land, Forging Community
The new Amish settlement occupies several hundred acres of gently rolling terrain. The distinctive whitewashed houses, red barns, and quilt-draped clotheslines make a striking contrast to the sprawling cattle farms of their neighbors. The climate may be milder here, but the spirit of cooperation and simplicity is the same.
Rebecca Stoltzfus, a young Amish mother of three, shares:
“We’ve had to adjust to the longer growing season, but our tomatoes, beans, and peaches have never tasted better. Our children have made friends with the local families; it’s a blessing to grow up with good neighbors.”
Amish farms here specialize in everything from heirloom vegetables and orchard fruits to eggs, grassfed beef, and raw honey. Their sustainable methods—crop rotation, cover cropping, composting—have impressed ecologically-minded Virginians.
Local Businesses Embrace Amish Partnerships
The arrival of the Amish has sparked fresh interest in Virginia’s farm-to-table movement, fueling collaborations with local businesses:
Shenandoah Sunshine Market At this bustling, locally owned market, Amish produce takes center stage, from purple heirloom potatoes to baskets of peaches and farm-fresh eggs. Store manager Tom Evans notes:
“Our customers drive for miles to get Amish green beans or that cinnamon bread. It’s real food, grown the right way.”
Bread & Butter Bakery Teaming up with Amish bakers, Bread & Butter offers weekly specials like sweet potato bread and fruit-laden peach cobbler, making traditional recipes a mainstay of their menu1. Owner Mary Kimball raves:
“We’ve learned so much from their hands-on approach. Our bestsellers now? Definitely the Amish cinnamon bread and shoofly pie!”
Valley Quilts & Crafts This local cooperative features hand-stitched Amish quilts, hex signs, baskets, and wooden toys crafted with skill and heart. Salesgoer Linda Allen says:
“They’re not only works of art, they’re a story you can hold. Amish families have opened their homes and workshops to us—it’s truly special.”
Meadowbrook Tours Capitalizing on the region’s growing curiosity, this local tour company began offering guided buggy rides, farm visits, and craft demonstrations hosted by Amish families. Guide Alex Ramirez remarks:
“Visitors come for the old-world charm, but they leave with a sense of connection. The Amish are gracious hosts and love to teach others about their ways, whether it’s quilting, cheese-making, or the nuances of growing tomatoes in Shenandoah clay.”
Experience for Visitors: Immersion and Respect
Travelers can step into the rhythm of Amish life by touring fruit orchards, picking strawberries, or attending a barn-raising that pairs practical skill with communal festivity. Buggies ramble by, children race barefoot between gardens, and windmills churn over tidy fields. At Saturday farmers’ markets, Amish families display breads, jams, honey, and hand-churned butter. Customers can chat with the makers—but should be mindful to avoid photographs, respecting traditional Amish modesty.
Tourist Cheryl Perkins from Richmond shares:
“It’s like stepping into a living postcard. Everyone’s so genuine, and you can taste the difference in their food. I bought a quilt for my daughter that will be an heirloom one day.”
Blending Heritage with Local Character
One striking aspect is how quickly the new Amish community has bonded with local Virginians and become woven into the area’s identity.
John Walters, local historian and shopkeeper, observes:
“This isn’t just the Amish coming in and keeping to themselves. They’re part of bake sales, school fundraisers, and charity auctions. It’s been a joy watching cultures meet and thrive together.”
Rumors hint at plans for an annual fall fair, featuring Amish crafts, open-air food stalls, and traditional bluegrass as a nod to regional flavor—a new tradition in the making.
The Road Ahead: Roots and Renewal
With more families expected from the north, and a younger generation eager to put down roots, the future looks bright. Jacob Miller sums it up:
“Virginia feels like a gift. We hope we give back in friendship, good work, and honest food.”
4 cups firm, ripe peaches, peeled, pitted, and sliced (fresh or home-canned)
3 cups fresh blueberries (or home-canned)
1/4 cup cane sugar
1 tablespoon grated lemon zest
1 tablespoon cornstarch or flour
For the Ginger Biscuits
1 cup unbleached all-purpose flour
1 tablespoon cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter (or lard), cut into small pieces
1/3 cup finely chopped crystallized ginger (or use candied orange peel if ginger is unavailable)
6 tablespoons fresh buttermilk, plus 2 teaspoons for brushing
2 teaspoons coarse sugar (optional, for topping)
Instructions
1. Prepare the Fruit Filling
Place a medium cast iron skillet in a wood-fired or gas oven and preheat to 425°F.
In a large bowl, gently mix peaches, blueberries, sugar, lemon zest, and cornstarch (or flour).
Carefully remove the hot skillet from the oven. Grease lightly with butter or lard.
Pour the fruit mixture into the skillet and cover loosely with a piece of tin foil.
Bake until the peaches begin to soften, about 15 minutes.
2. Make the Ginger Biscuits
In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter using your hands or a pastry cutter until the mixture is crumbly.
Stir in the crystallized ginger, separating pieces with your fingers.
Make a well in the center and pour in 6 tablespoons buttermilk. Stir with a fork until just combined; do not overmix.
3. Assemble and Bake
Remove the skillet from the oven and uncover.
Drop 6 spoonfuls of biscuit dough over the hot fruit.
Brush the tops with the remaining buttermilk and sprinkle with coarse sugar.
Return to the oven, uncovered, and bake until the biscuits are golden brown, about 15 minutes.
Allow to cool for at least 30 minutes before serving, so the juices set.
Amish Serving Suggestions
Serve warm in shallow bowls.
Top with fresh or whipped cream, or a scoop of homemade ice cream if available.
Dust with a little powdered sugar for a special touch.
Tips from the Amish Kitchen
If using frozen fruit, let it thaw and drain excess liquid before mixing with sugar and thickener.
Substitute home-canned fruits if fresh are not in season.
Store leftover cobbler covered in a cool place or the icebox for up to 3 days.
Reheat gently in a warm oven if desired.
This cobbler can be frozen after baking; thaw and reheat before serving.
This simple, hearty dessert is a celebration of summer’s bounty and the tradition of making do with what is on hand—a hallmark of Amish country cooking. Enjoy with family and friends around the table.
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