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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother made the best Peach Cobbler, and luckily I was able to find the recipe she used among my Southern Living cookbooks. This cobbler is different from most because there is a layer of crust in the middle - it almost reminds me of the moist, square dumplings in some chicken and dumplings recipes. Read more . You can use a purchased pie crust like Pillsbury in the can, but it is well worth the trouble (and it really isn't much) to make the crust yourself. I sometimes make the crust one day and the cobbler the next, so it isn't a big production at one time. The hardest part for me is doing the lattice topping, just because I don't do that often, but it always seems to look good when it's baked. If I'm short on peaches, I'll add some blueberries or raspberries to round it out. Another taste sensation! Ingredients:
fruit |
about 8 cups sliced fresh peaches |
1 cup sugar |
2-4 tablespoons all-purpose flour |
1/2 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1/3 cup butter or margarine |
pastry |
2 cups all-purpose flour |
1 teaspoon salt |
2/3 cup plus 2 tablespoons shortening |
4-5 tablespoons cold water |
Directions:
1. For the Pastry, combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (one tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
2. For Fruit, combine peaches, sugar, flour and nutmeg in a dutch oven or large saucepan; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. (This can be tricky, because if the peaches cook too long, they will turn to mush once baked in the Cobbler. You want them just tender - the equivalent to pasta al dente). Remove from heat. Add vanilla and butter, stirring until butter melts.
3. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan (I use a 2-quart dish). Top with pastry square. Bake at 475 for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
4. Roll remaining pastry into 1/8-inch thickness, and cut into 1-inch strips. Arrange in a lattice design over peaches. Bake an additional 15 to 18 minutes or until browned.
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