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| A wonderful cobbler that you'll have fun making with your family... |
Prep: 15 mins. |
Crust resting time: 1 hr. |
Bake: 45 to 50 mins.
Posted by Sandra
INGREDIENTS:
***Crust
2 cups all-purpose flour
1 teaspoon salt
¾ cup cold butter, cut into small pieces
3 tablespoons shortening (or lard, my preference)
ice water
***Peach filling
8 fresh peaches sliced, (enough to equal 4 cups)
¼ cup cornstarch
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
***Topping
2 tablespoons cold butter, cut into very small cubes for dotting between lattice crust holes
Cinnamon/sugar for sprinkling on top before baking
METHOD:
Mix the flour and salt in a large bowl to easily work with hands to form into pea-sized pieces. Add the flour, and drop small pieces of shortening in as well and do the same. Toss to coat the butter and shortening with the flour using your fingers, then begin to rub them into the flour with your fingers using the same method. After you've mixed about half of the butter and shortening into flour, wet your hands, shaking off the excess, then continue to mix the butter and flour with your fingers. Continue doing this 3 or 4 times while you're combining the flour and butter. Leave some larger pea-size pieces of butter in crust. Spoon about 5 tablespoons of the iced water in your flour, and then using a fork to slowly incorporate the water, adding more water if need be. Gather it into a ball and place it on plastic wrap, wrapping tight, and place in refrigerator to chill for 1 hour.
Score an “X” on the bottom of each peach with a paring knife. Drop them into boiling water for 30 seconds. Remove with slotted spoon, and place in a bowl of ice water for a couple of seconds. Peel skin back beginning at “X,” and remove skin, and then slice peaches into a large bowl.
Combine cornstarch and sugar in a small bowl, separately. Add to sliced peaches in large bowl and fold carefully to combine. Add lemon zest, lemon juice, cinnamon, nutmeg, and vanilla; folding to combine.
Spray a 9”x13” baking dish with baking spray, and pour peaches into prepared dish.
To prepare lattice crust, roll out dough on a floured surface into a 1/8” thick rectangle (a bit larger than your baking dish). Slice the dough into long strips, and weave them through by lifting every other strip, alternatively, on top of your peach mixture in baking dish.
Preheat oven to 375 degrees.
In the "holes" created by the lattice crust, place small pieces of cold butter in them. Sprinkle the overall top with sugar and cinnamon, then spray with baking spray. Bake for 45 minutes to 50 minutes, until crust is golden brown. Serve warm with French vanilla ice cream. – Enjoy!
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Tip: If using frozen peaches, thaw first, then drain – or if using canned peaches, drain first.
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