Steve’s Peach Cobbler



Ingredients

  • 1/2  to 1 cup sugar (depending on sweetness of fruit)
  • 1 Tablespoon cornstarch
  • 2 pounds peaches, halved, pitted, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 6 cups)
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Pastry, divided
  • 1/4 cup butter or margarine, cut up

Preparation

  1. Preheat oven to 425°.
  2. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Let mixture stand 10 minutes or un­til sugar dissolves.
  3. Roll half of pastry to 1/4-inch thickness; cut into 1 1/2-inch-wide strips. Place on a lightly greased baking sheet.
  4. Bake at 425° for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
  5. Spoon half of blackberry mixture into a lightly greased 13-by-9-inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter.
  6. Roll remaining pastry to 1/4-inch thickness; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet.
  7. Bake at 350° for 50 minutes or until golden. Serve with vanilla ice cream and Blackberry Syrup, if desired.

Pastry

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 Tablespoon sugar
  • 1/2 cup shortening
  • 2/3 cup milk

Preparation

  1. Combine first 3 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.
  2. Turn dough out onto a floured surface, and knead 6 to 8 times.

Cherry Cobbler

  • 6 cups fresh or frozen unsweetened pitted tart red cherries
  • 1 cup sugar
  • 2 tablespoons cornstarch

For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

Rhubarb Cobbler

Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.

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