Peach Cobbler

Recipe: Peach Cobbler

Summary: I’m a certified “Peach Freak”. I love all forms of peach anything; ice cream, shakes, pies, cobblers, tarts. So, it was with great sadness that I bought a small basket of the “Last Peaches” from the local orchard. *sigh* I still struggle with making a good crust, but Jeff is happily eating all my efforts.

Ingredients

Crust:

  • 2 ½ cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • ¼ cup cold water
Filling:

  • 3 pounds fresh peaches - peeled, pitted and sliced
  • ¼ cup lemon juice
  • ⅓ cup orange juice
  • ½ cup butter
  • 2 cups white sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

Topping:

  • 1 tablespoon white sugar
  • 1 tablespoon butter, melted

Instructions

  1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides.
  4. Bake for 20 minutes, or until golden brown.
  5. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add ½ cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture.
  6. Remove from heat, and pour into baked crust. Roll remaining dough to a thickness of ¼ inch. Place over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
  7. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Microformatting by hRecipe.

Posted on October 7, 2010 and filed under Desserts.