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PEACH COBBLER 1 recipe pastry 15 fresh peaches, peeled and sliced (ripe) 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. Pastry: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |