Dixie Kitchen And Bakeshop Peach Cobbler |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Obama's favorite from this Chicago shop. Note a lattice crust is used instead of the regualr biscuit topping most cobblers have. Recipe is adapted from the bakeshop Ingredients:
15 cups frozen peaches- about 7, 10 oz bags, thawed and drained |
1 1/2 cups sugar |
1/4 cup brown sugar |
3 tbs flour |
1/2 tsp cinnamon |
1/2 tsp nutmeg |
3/4 cup reserved drained peach juice |
1/2 stick butter, cut up in chunks |
pastry lattice |
2 cups flour |
1 tsp salt |
2/3 cup crisco shortening |
1/2 stick butter cut up |
1/3 to 1/2 cup ice water as needed |
Directions:
1. Heat oven to 375
2. Coat a 9 x 13 pan with cooking spray
3. Arrange the peaches in a even layer in pan.
4. Set aside
5. In a large bowl mix the sugars, flour cinnamon and nutmeg
6. Whisk in peach juice till smooth
7. Pour over peaches
8. Dot with the butter
9. Make pastry as you nomally would.
10. Mix dry ingredients and cut in shorting and butter till coarse peas sized crumbs.
11. Slowly add enough water to make a dough that clings together.
12. Roll dough bewtween 2 sheets of parcehment paper to a rectangle large than the pan.
13. Cut dough into strips
14. Weave into a lattice and place over filling
15. However one can just add the entire top crust without lattice, bringing crust to fit up to edges of the pan.
16. Bake 50 minutes for one hour or golden brown.
17. let stand 10 minutes
18. Serve with whipped cream or vanilla ice cream
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