Peach Cobbler
This can be easily reduced in half for a 8x8 or 9x9 pan.
Recipe posted by fromscratch on TSR board.
Recipe Link: http://www.topsecretrecipes.com
List of Ingredients
Filling:
8 cups fresh peaches, peeled and sliced
2 c. sugar
4 T. flour
1 t. ground nutmeg
1/3 c. melted butter
Pastry:
2 2/3 c. flour
1 t. salt
1 c. shortening (Crisco's butter flavor)
6 T. iced waterRecipe
Preheat oven to 475.
Combine peaches, sugar, flour and nutmeg. In a large pan, bring peaches to a boil and cook over low heat 10 minutes or until tender. Remove from heat and add butter.
For pastry: Mix flour and salt. Cut in shortening. (An electric mixer does a good job.) Add iced water and toss with fork until well blended. Turn out on floured board and knead 3 or 4 times. Roll out half of pastry to 1/8 inch thickness on a slightly floured board. Cut pastry into a 9 x 13 inch rectangle. Spoon half of the cooked peaches into a 9 x 13 buttered pan and top with pastry. Bake for 12 minutes or until golden brown. Remove from oven and spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into 1/2 inch strips. Arrange in lattice design over peaches. Brush strips with melted butter and sprinkle with sugar. Return to oven for 15 minutes.
Serve warm with vanilla ice cream. Keeps for several days and individual servings can be nuked.
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