Print this pageOld Fashioned Peach Cobbler
Difficulty Level: 3
Recipe Source: Grandma Dee
Where To Cook: Preheat oven to 375 degrees F
Ingredients:
- 10 cups peaches, sliced
- 2 cups sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- ¼ cup flour
- 1 tsp almond or vanilla extract
- ½ cup butter, melted
- Pastry for double crust pie
Directions:
Preheat oven to 375 degrees F. Combine the peaches, sugar, cinnamon nutmeg and flour in a large heavy pot. Allow to set until sugar is dissolved and syrup forms.
Over medium heat, bring the peaches mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.
Remove from heat and stir in butter and extract. Set aside and keep warm. Put half of the peaches into buttered 9×13 baking dish.
Roll out half the pastry and cut to 9×13 and place over peaches in baking dish.
Bake for until pastry is lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.
Roll out the remaining pastry and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with sugar. Bake until lightly browned and peaches bubble up through the lattice.
Over medium heat, bring the peaches mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.
Remove from heat and stir in butter and extract. Set aside and keep warm. Put half of the peaches into buttered 9×13 baking dish.
Roll out half the pastry and cut to 9×13 and place over peaches in baking dish.
Bake for until pastry is lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.
Roll out the remaining pastry and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with sugar. Bake until lightly browned and peaches bubble up through the lattice.
This one is worth the time it takes