"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Mom's Peach Cobbler Recipe

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This recipe for Mom's Peach Cobbler, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teri Burley
Added: Saturday, January 10, 2009


2 cups flour
2/3 cup shortning (crisco)
1/3 cup cold water
1 tsp salt

10 large fresh peaches cut into halves
3/4 c white sugar and 1/4 c brown sugar

1 cup juice of peaches (see below on how to make)
1/4 cup corn starch
1 tsp butter (mom's term was a "tad of butter")

Condensed milk, small amount of sugar for toppin

Mix crust ingredients, flour, shortning, cold water and salt until looks like corn meal. Get it to hold together (this may take a few more drops of water).

Cut 10 large peaches in half. Mix the peaches with the white and brown sugar. Let set for 1 hour. Then drain and keep the juice.

Mix 1 cup of the peach juice, 1/4 cup corn starch and a 'tad' of butter. Cook until thick, stirring often. When thick, pour over peaches in 13x9 pyrex dish. Roll crust and lay on top of the peaches. Pinch down on sides to seal to dish. Slit top well to allow venting. Top with mixture of condensed milk and sugar (I remember mom just dipping her fingers in the milk and dabbing it on the crust, then sprinkling sugar on top).

Cook at 425 10 minutes, then 325 for 40 minutes. This one will bring back old memories....




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