Saturday, September 6, 2008

PEACH COBBLER


This is such a great cobbler recipe. It's a little different than most cobblers because the crust is a pie dough crust as opposed to a cake-like crust in most cobblers. I broke the strips of crust when I was picking them up and was too lazy to re-roll them, so it isn't very pretty, but still tasted wonderful. Good way to use some of the absolutely delicious peaches that are in season right now. We have been eating it like crazy with a scoops of vanilla ice-cream. Worried that my backside is looking like a giant scoop of vanilla ice-cream. Yikes!!

Peach Cobbler

3 c. fresh sliced peaches
1/2 t. almond flavoring
1-2 t. Fruit Fresh or fresh lemon juice
1 c. sugar
2T. corn starch

Preheat oven to 400. Place sliced peaches in a bowl sprinkle with Fruit Fresh or lemon juice. This will keep your fruit from turning dark. Add the almond flavoring. In another bowl, mix the sugar and cornstarch and mix into peaches. Set aside while making crust.

Crust

1 c. flour
1/2 t. salt
2 T. sugar
1/3 c. shortening
4 T. cold water

Mix flour, sugar and salt in medium bowl. With two knives or a pastry cutter, mix the shortening with the flour mixture until it looks like small peas. You may also pulse this in your food processor. (Remember, I'm in LOVE with mine!!) Add cold water and mix just until it forms a ball. Roll out into a rectangular shape to a little less than 1/4 inch thick. With a kitchen knife, cut in strips.

Place peaches in an 8x8 baking pan. Lay strips of dough across top in even spaces. Lay additional strips the opposite way, trimming as necessary. Bake for 30-40 min, checking to make sure crust doesn't get too brown. Great served warm with a scoop of vanilla ice cream.

1 comment:

Ryan and Holly Gibb said...

YUM! Fun twist to traditional peach cobbler. I will have to try this since I have a box of fresh peaches and I'm the only one that eats them in our house. Thanks for the recipe!

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