Fresh Peach Cobbler
|July 21, 2014||Posted by Tracy Knutsen under Pies and Cobblers|
With peaches at their peak, this is the best time of year to whip up a Fresh Peach Cobbler! This recipe originated at the Louisiana Peach Festival in Ruston, Louisiana and was the Grand Champion back in the 1970’s. It’s been a favorite of my family for decades and I’m confident you’ll love it, too.
Fresh Peach Cobbler
8-9 peaches or 6 generous cups, peeled and sliced
1/2 cup of water
1-1/4 cups sugar
2 tablespoons flour
pinch of salt
1/2 cup butter or margarine, melted
Directions for filling:
- Cook peaches and water over medium heat until tender.
- Mix flour, salt and sugar. Add to peaches.
- Continue to cook and stir until mixture has thickened slightly – about 5 minutes.
- Remove from heat to cool slightly while making the pastry.
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons cold milk
- Blend flour salt and shortening using a pastry cutter or a fork until it reaches a course meal texture. Add milk and knead just until blended and the dough holds together. Chill for 30 minutes.
- Roll out the dough on a floured surface to approximately 1/8 – 1/4 inch thick. Cut into long 1/2 inch wide strips.
3. Pour half of the filling mixture into a greased 9×13 baking dish. Lay just under half of the pastry strips across the top of the filling. (These strips can be cut and placed more evenly if you’re making this cobbler to take somewhere. This random arrangement is for family at home!)
4. Top with remaining half of filling. Use the rest of the strips to form a lattice-type layer or simply arrange them as desired
5. Before baking, if desired, brush the pastry with an egg wash (1 egg beaten with 1 t. water) and/or sprinkle of granulated sugar.
6. Bake at 350 degrees for 40-45 minutes until crust is golden and filling is bubbling.
7. Serve warm with heavy cream, ice cream, whipped topping or whipped cream.