Dixie Kitchen and Bait Shop Peach Cobbler
From cuzpat 15 years ago
- 60 minutes to make
- Serves 10
Found this online Source: Dixie Kitchen and Bait Shop, in Hyde Park, Illinois
Ingredients
- FILLING: shopping list
- 15 cups frozen peaches (about seven 10-ounce bags), thawed and drained, saving the juice. shopping list
- 1 1/2 cups sugar shopping list
- 1/4 cup packed brown sugar, light or dark shopping list
- 3 Tbs all-purpose flour shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp nutmeg (freshly ground is best) shopping list
- 3/4 cup peach juice (the juice drained from the frozen peaches is fine) shopping list
- 1/4 cup (1/2 stick) butter, cut into small pieces shopping list
- CRUST: shopping list
- 2 cups all-purpose flour shopping list
- 1 tsp salt shopping list
- 2/3 cup Crisco shortening shopping list
- 1/4 cup (1/2 stick) butter, cut into small pieces shopping list
- 1/3 to 1/2 cup ice water shopping list
- Heat the oven to 375 degrees. Lightly coat a 13x9x2-inch baking pan with vegetable oil or cooking spray. shopping list
How to make it
- TO MAKE THE FILLING:
- Arrange the peaches in an even layer in the prepared baking pan. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside.
- TO MAKE THE CRUST:
- In a medium bowl, whisk together the flour and salt. Add the shortening and butter and use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.
- Slowly add the water, adding enough and mixing only until the dough holds together. Do not overmix.
- Place the dough between two sheets of parchment paper. Roll out to a rectangle slightly large than the baking pan and about 1/4 inch thick.
- Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler.
- For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan.
- Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving.
The Rating
Reviewed by 6 people-
what a peachy cobbler high5 thanks luv it.
momo_55grandma
in Mountianview loved it
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fabulous share! thanks
midgelet
in Whereabouts loved it
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Thanks for the recipe. It all sounds like a great dessert to me.
annieamie
in Los Angeles loved it
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