Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST
2 cups flour (has to be Gold Medal all the other flours make it stiff)
½ c crisco
1 t salt
Ice water
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Directions: |
Directions:Crust
Cut the flour, Crisco and salt into each other to look like meal. Add ice water until the dough is pulled
Together. If you add too much just add a little more flour.
Put the dough on a flour surface and roll out. The less you touch the dough the flakier it will be.
Cut the dough in strips and line the dish you are going to make the cobbler in sides and bottom. You may need to make again if it is a large dish.
Filing
Peaches –canned or fresh- If you use fresh peaches you need to use one can of the syrup and drain the other cans. The amount of peaches is determined by the size of your pan. I have made this small up to 300 people at church. LOL
If you use fresh peaches you need to cook them for a bit in water and sugar so there is some natural syrup
1 cup sugar more or less ( I take the bag and sprinkle over the entire cobbler)
Sprinkle cinnamon over the entire cobbler (my family like cinnamon so I am generous)
Dot the entire cobbler with butter
Make the crust again and add strips on the top. My family likes the crust so make enough. Sprinkle the top layer of crust with sugar and more cinnamon. Dot top with butter.
This is not a low calorie endeavor.
Cook for about 45 minutes at 425 degrees
The top will be brown and the sugar you put carmelized. Enjoy ice cream is best |
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Personal
Notes: |
Personal
Notes: ENJOY WITH BLUE BELL ICE CREAM. GET YOUR OWN GALLON.
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