"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peach Cobbler Recipe

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This recipe for Peach Cobbler, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
Pastry dough:
1 cups flour
teaspoon salt
cup very cold butter
cup frozen Crisco
cup plus 1 tablespoon ice water

4 cups sliced fresh or frozen peaches
1 cup sugar
cup butter

1 beaten egg with 1 tablespoon water added, for an egg wash.

Coarse (Demerara) sugar to sprinkle on top

Directions:
Directions:
Preheat oven to 350
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.



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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