Sunday, February 12, 2012

Old Fashioned Peach Cobbler

4 cups fresh peaches, peeled, pitted and sliced
1 1/2 cups water
1 1/2 cups white sugar
1/2 cup margarine
1 tablespoon cinnamon
Pinch of salt
1/2 teaspoon nutmeg

In a medium pot, cook peaches, water, sugar, margarine, cinnamon, salt, and nutmeg until tender but not mushy. Set aside.

Pastry for Peach Cobbler
2 1/2 cups self-rising flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1/4 cup cold water

In a medium bowl, sift together the flour, sugar, and salt. Work in the shortening until the mixture resembles coarse crumbs. Gradually add cold water, stirring, just until the dough holds its shape. Roll out on a floured board and cut into strips. Work with clean hands to form dough into a ball. Chill 30 minutes. Preheat oven to 425 degrees.

Roll out half of dough and cut into stripes about ½ inch thickness. Pour half of peaches in a 9 x 13 inch baking dish. Top peaches with about 6 to 8 pastry stripes spreading about 2 inches apart. Bake until stripes are lightly brown and flaky. Pour remaining peaches over stripes then weave stripes into a lattice over peaches. Sprinkle with topping.

Topping for Peach Cobbler
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons margarine, soften

Mix sugar and cinnamon together. Sprinkle on top of cobbler. Speckle top with margarine about 2 to 4 inches apart. Return to oven and bake until top crust is golden brown.

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