Crunch Peach Cobbler
Source of Recipe
Grandma's Best Recipes
List of Ingredients
1 can (29 oz) or 2 cans (16 oz each) cling peach slices in syrup
1/3 cup plus 1 tbsp granulated sugar, divided
1 tbsp cornstarch
1/2 tsp vanilla
2 cups all purpose flour, divided
1/2 cup packed brown sugar
1/3 cup uncooked old fashioned or quick oats
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water
whipped cream for garnishRecipe
Drain peach slices in fine-meshed sieve over 2 cup glass measure. Reserve 3/4 cup syrup.
Combine 1/3 cup granulated sugar and cornstarch in small saucepan. Slowly add reserved syrup. Stir well. Add vanilla. Cook over low heat, stirring constantly, until thickened. Set aside.
Combine 1/2 cup flour, brown sugar, oats, butter and cinnamon in a small bowl; stir until mixture forms coarse crumbs. Set aside.
Preheat oven to 350 degrees. Combine remaining 1-1/2 cups flour, 1 tbsp granulated sugar and salt in a small bowl. Cut in shortening with pastry blender until mixture forms pea-sized pieces. Sprinkle with water, 1 tbsp at a time, over flour mixture. Toss with fork until mixture holds together. Press together to form a ball.
Roll out dough into 10 inch square, 1/8 inch thick. Fold dough in half, then half again. Carefully place folded dough into center of 8x8 inch baking dish. Unfold and press onto bottom and about 1 inch up sides of dish. Arrange peaches over curst. Pour sauce over peaches. Sprinkle with crumb topping.
Bake 45 minutes. Serve warm or at room temperature with whipped cream.
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