This peach cobbler recipe has a top crust, you can make flat-top one, or a lattice if you’re feeling fancy. Our other peach cobbler is Grandma’s Peach Cobbler.
Ingredients:
- 2 lbs sliced frozen peaches
- 1 cup granulated sugar
- 8 tbsp butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cup water
- 2 tsp vanilla extract
- 3 tbsp all purpose flour
- Crust
- 1 cup butter flavored shortening
- 2 1/2 cups all purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1/3 cup ice water
You my also like:
CAJUN SHRIMP AND STEAK ALFREDO PASTA
rack Proof: New York Style Cheesecake
PREPARATION:
- Add 2 cups of sifted all purpose flour into a mixing bowl, then add the shortening. Use a pastry cutter, or dough hooks to combine the ingredients.
- Once the mixture resembles crumbs, add in the 1/3 cup of ice water.
- Form a ball, then cover with plastic wrap, and refrigerate for 45 minutes.
- Place the peaches in a large pot.
- Add the water, sugar, cinnamon, and nutmeg, then turn the heat to medium high.
- Once the peach mixture starts to bubble, add in the butter, and vanilla. Stir
- With the remaining 1/2 cup of water, sprinkle in 3 tbsp of all purpose flour then mix.
- Pour the water/flour mixture into the peach mixture. Stir, and reduce the heat to low.
- Roll out the dough, the cut in half.
- With one of the dough halves, roll out, and cut into inch squares then place on a cookie sheet.
- Bake the square for 7 minutes on 375 F.
- Pour the peach mixture into a 13 x 9 baking dish.
- Remove the squares from the oven then toss them into the peach mixture and fold in.
- With the last ball of dough, roll it out, and cut it into strips ( watch video)
- Place the dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375 F.
- Let cool down, then serve with vanilla ice cream.
Enjoy !