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Crusty Peach Cobbler
8 c Fresh peaches; sliced
2 c Sugar
2 To 4 tb all-purpose flour
1/2 ts Ground nutmeg
1 ts Vanilla extract
1/3 c Butter or margarine
Pastry for double-crust pie
Vanilla ice cream
sugar, flour, and nutmeg in a Dutch oven; set aside until syrup
forms. Bring peach mixture to a boil; reduce heat to low, and cook 10
minutes or until tender. Remove from heat; add vanilla and butter,
stirring until butter melts. Roll half of pastry to 1/8-inch
thickness on a lightly floured surface; cut into an 8-inch square.
Spoon half of peaches into a lightly buttered 8-inch square pan; top
with pastry square. Bake at 475 degrees for 12 minutes or until
lightly browned. Spoon remaining peaches over baked pastry square.
Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch
strips; arrange in lattice design over peaches. Bake an additional
15 to 18 minutes or until browned. Spoon into serving bowls, and top
each with a scoop of ice cream. Yield: 8 servings.
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