Aug 7, 2009 7:40 am US/Pacific
Blanche's Peach Cobbler
Blanche's Peach Cobbler
Crust
2 1/2 cups of flour
1/4 teaspoon salt 1/4 cup of shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
Pie Filling
10-12 peeled & sliced yellow peaches
1 1/2 cups of sugar
8 tablespoons of butter
2 tablespoons of Cinnamon
2 tablespoons of nutmeg
1 tablespoon of flour
1 teaspoon of vanilla flavor
Crust
In a medium bowl mix 2 1/2 cups of flour, 12 tbsp of butter, 2 tbsp of shortening and 1/4 tsp of salt together with a fork until crumbly. Add 1/3 to 1/2 cup of ice water slowly and knead dough into a soft ball. Cut 1/3 of dough and roll out on a floured cutting board until dough is 1/8 inch thick. Poke with a fork and place in the bottom of a 9 by 13 inch glass baking dish. Bake crust for 10 minutes at 350 degrees or until lightly brown.
Remove crust from oven and add 8-10 large sliced peaches, 1 stick of butter diced, tbsp of flour, 1 tsp vanilla flavor, 1 tbsp nutmeg, 1 tbsp cinnamon and 1 1/2 cups of sugar. saving a little of nutmeg, cinnamon & sugar to sprinkle on the top crust before baking.
Roll out remainder of crust and cut into strips and form a criss cross pattern for top crust. Bake cobbler at 325 degrees for 1 1/2 to 2 hours or until golden brown on middle oven rack.
Bake in a greased 13 by 9 inch glass baking pan at 325 degrees for 1 1/2 to 2 hours on the middle rack of the oven. Cobbler is done when the crust is golden brown and you can see the juice bubbling from edges.
Serves 10 to 12
Waiting for You Catering
3701 Stockton Blvd.
Sacramento
916.213.3632
www.waitingforyoucatering.com
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