1 recipe pastry
15 fresh peaches, peeled and
1 c. sugar
4 Tbsp. flour
2 tsp. cinnamon
4 Tbsp. butter
fruit juice (optional)
Prepare the pastry according to directions, roll out the
dough to a 1/4 inch thickness and cut into long 1 inch wide
strips. Place 4 or 5 strips across the bottom of 3 quart
baking dish (the cobbler is too doughy if it has a solid pastry
bottom). Reserve extra strips for the top of the cobbler.
Prepare the peach filling by combining the remaining ingredi-
ents in a large bowl. Toss thoroughly to blend flavors, taking
care not to crush peaches (if the mixture seems to dry, add a
few tablespoons of any fruit juice). Pour the peach filling
into the cobbler dish and top with a latticework of the remain-
ing pastry strips. Brush the top of the cobbler with milk and
sprinkle with sugar to taste. Bake at 350 degrees for about 40
minutes or until golden brown and bubbly in the center. Serves
8 to 10. My favorite peach cobbler recipe.
2 c. flour
2/3 c. shortening
1/2 tsp. salt
6 Tbsp. water
In a large bowl or on a pastry marble blend the flour,
shortening and salt by hand to a cornmeal consistency. Add the
water, little by little, until totally incorporated. The dough
may be rolled out for a large tart or several individual
tartlets or cut into strips for a cobbler.
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