Directions:
- Prepare pastry by combining 1/2 cup of the flour with lard of shortening.
- Rub together to incorporate
- Add salt and sugar to remaining flour and work into lard mixture with a tablespoon ice and water until mixture is soft but not wet.
- Dust hands with flour to handle dough.
- Chill
- Mix peaches with sugar and let rest for juices to draw out of peaches.
- Preheat oven to 350 degrees
- Roll out pastry until it is large enough to fit the top of a 12-inch long baking dish.
- Fill dish with peaches and dot with butter.
- Cover peaches with pastry and crimp sides
- Cut vent holes in pastry
- Brush top with melted butter and bake until cobbler is golden brown
- About 40 minutes
- Makes 8 - 10 servings (sounds like 1 to me!!)
- ******************************************************
- -Don't forget to love yourself- Soren Kierkegaard
- ******************************************************
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.45 Kcal (1183 kJ) | ||
| Calories from fat | 117.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 300.34mg | 13% | |
| Potassium | 269.85mg | 6% | |
| Total Carbs | 38.39g | 13% | |
| Sugars | 17.84g | 71% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 162.64 Kcal (681 kJ) | ||
| Calories from fat | 67.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 20% | |
|---|---|---|---|
| Cholesterol | 7.18mg | 4% | |
| Sodium | 172.95mg | 13% | |
| Potassium | 155.39mg | 6% | |
| Total Carbs | 22.11g | 13% | |
| Sugars | 10.27g | 71% | |
| Dietary Fiber | 1.8g | 12% | |
| Protein | 2.17g | 8% | |
| Vitamin C | 4.7mg | 13% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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