Old Fashioned Peach Cobbler

"It takes a little more time but it so good. Yummy!!"
 
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Ready In:
50mins
Ingredients:
12
Yields:
1 pan
Serves:
6
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ingredients

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directions

  • Mix flour, sugar and salt in large mixing bowl. Add butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
  • Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.
  • Preheat oven to 475°F
  • Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.
  • Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.
  • Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.

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Reviews

  1. We made the crust and it was WAY too salty, ad it didn't rise well.
     
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