Mother's Day is Sunday, May 9th!

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.

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