Peach Cobbler Crown

Preparation

1. Preheat the oven to 360°F, and place the frozen pastry onto a parchment paper-lined baking tray. Sprinkle streusel topping and sugar on top of the pastry dough. 
   
2. Bake for 18 - 20 minutes. Let cool thoroughly before proceeding.
3. Add peach jam in the center above the filling. Top with thinly sliced peaches and powdered sugar (optional).

Peach Jam

1. Preheat an oven to 350°F.
2. Place the ripe peach on a sheet tray, then transfer to the oven for 3-5 minutes. Remove and peel.
   
3. Separate the peaches for the puree and process them in the blender. In a large, heavy pot, add peach puree, lemon juice, sugar, salt, vanilla, orange, kumquats, and jelly. 
4. Bring the mixture to a boil and simmer for 5-10 minutes, keeping a close eye not to let it stick.
5. Using a whisk, sprinkle in the pectin while whisking. Allow the mixture to boil for 2-3 minutes.
6. Add the diced peaches and zest, return to a boil, and then simmer for 10-15 minutes. Remove from the heat and allow to cool for 1 hour before using.