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Crunchy Peach Cobbler




Source of Recipe


Easy Home Cooking


List of Ingredients




1/3 cup plus 1 tbsp sugar, divided
1 tbsp cornstarch
1 can (29 oz) cling peach slices in syrup, drained, reserving 3/4 cup syrup
1/2 tsp vanilla
2 cups all-purpose flour, divided
1/2 cup packed brown sugar
1/3 cup uncooked old-fashioned or quick cooking 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 garnish

Recipe



Combine 1/3 cup sugar and cornstarch in small saucepan. Slowly add reserved peach 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 small bowl; stir until mixture forms coarse crumbs. Set aside.

Preheat oven to 350°. Combine remaining 1 1/2 cups flour, 1 tbsp sugar and salt in small bowl. Cut in shortening with pastry blender or 2 knives until mixture forms pea-sized pieces. Sprinkle water, 1 tbsp at a time, over flour mixture. Toss lightly 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 in half again. Carefully place folded dough in center of 8-inch square dish. Unfold and press onto bottom and about 1 inch up sides of dish. Arrange peaches over crust. Pour sauce over peaches. Sprinkle with crumb topping.

Bake 45 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.