Old Fashioned Peach Cobbler
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 pan
- Serves:
- 6
ingredients
-
For the crust
- 2 2⁄3 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 12 tablespoons unsalted butter, chiled and cut into pieces
- 4 tablespoons vegetable shortening, cut into pieces
- 6 -8 tablespoons ice water
-
For the filling
- 8 cups fresh peaches, Sliced
- 2 cups sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄3 cup up butter
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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