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Stonewall Peach Cobbler Recipe

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This recipe for Stonewall Peach Cobbler is from Our Family Heritage , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
2 2/3 cups flour
2 teaspoons salt
2 tablespoons sugar
1 cup shortening
6 tablespoons water

FILLING:
8 cups fresh Hill Country peaches, peeled and sliced
1-2 tablespoons water to make juice if needed.
2 cups sugar
2 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon almond flavor
1/2 cup butter, melted
Directions:
Directions:
CRUST: Mix dry ingredients. Cut in shortening, add water. Divide into 4 parts. Roll out 2 (8 inch) squares and remainder as strips for top crust

FILLING: Combine everything except butter in pot. Bring to a boil. Remove from heat and stir in butter. Line 2 (8 inch) pans with crust. Spoon half of peach mixture into each pan. Weave crust strips to make lattice on top. Sprinkle crusts with sugar. Bake at 425º for 45 minutes. Enjoy!
Number Of Servings:
Number Of Servings:
2 8 inch cobblers
Personal Notes:
Personal Notes:
The grand prize winning recipe from the 1997 Stonewall Peach JAMboree baking contest, by Gwen Reed.

 

 

 

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