Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry dough:
1½ cups flour
¾ teaspoon salt
¼ cup very cold butter
¼ cup frozen Crisco
¼ cup plus 1 tablespoon ice water
4 cups sliced fresh or frozen peaches
1 cup sugar
½ cup butter
1 beaten egg with 1 tablespoon water added, for an egg wash.
Coarse (Demerara) sugar to sprinkle on top
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Directions: |
Directions:Preheat oven to 350º
Coat 10" X 6" pan with butter
Bake 40 to 50 minutes, until brown and bubbly
Combine first 3 ingredients in a medium saucepan; bring to a boil, and cook over low heat until peaches are tender and the mixture thickens.
Pour peach mixture into buttered 10" X 6" pan; set aside.
Combine flour and salt; cut in Crisco and butter, either with a pastry blender or in a food processor. until there are pea-sized pieces of fat remain.
Moisten with ice water until all the mixture is moist enough to hold together when you press it between your fingers; combine all the dough into a rectangular disk; refrigerate at least 30 minutes.
Shake flour onto a large piece of waxed or parchment paper; roll the dough into a ⅛" thick rectangle.
Cut 1" strips; make a lattice on top of the peaches; refrigerate the dough if it becomes difficult to handle.
Brush lightly with egg/water; sprinkle generously with sugar.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 Minutes active prep |
Personal
Notes: |
Personal
Notes: I consider this to be more deep dish pie than a cobbler, but it is delicious. Remlinger Farm frozen peaches work well and save time.
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