Old-Fashioned Peach Cobbler Recipe
Ingredients
| Peaches | 4 Cup (16 tbs), sliced | |
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| 1/4 cup plus 1 tablespoon cold water | ||
Directions
Combine sliced peaches, sugar, and butter in a medium saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, until peaches are tender and mixture thickens.
Pour peach mixture into a lightly buttered 10- x 6- x 2-inch baking dish, and set aside.
Combine flour and salt in a small bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water evenly over flour mixture, and stir with a fork until all ingredients are moistened.
Shape pastry into a ball.
Roll pastry out to 1/8 inch thickness on a lightly floured surface; cut into 1-inch strips.
Arrange half of strips in lattice design over peaches.
Bake at 350° for 35 minutes.
Remove from oven, and gently press baked pastry into peach mixture.
Repeat lattice design over peaches with remaining pastry strips.
Return cobbler to oven, and bake an additional 40 minutes.
Reduce heat, and simmer, uncovered, until peaches are tender and mixture thickens.
Pour peach mixture into a lightly buttered 10- x 6- x 2-inch baking dish, and set aside.
Combine flour and salt in a small bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water evenly over flour mixture, and stir with a fork until all ingredients are moistened.
Shape pastry into a ball.
Roll pastry out to 1/8 inch thickness on a lightly floured surface; cut into 1-inch strips.
Arrange half of strips in lattice design over peaches.
Bake at 350° for 35 minutes.
Remove from oven, and gently press baked pastry into peach mixture.
Repeat lattice design over peaches with remaining pastry strips.
Return cobbler to oven, and bake an additional 40 minutes.
Chef
