[title subtitle=”WORDS and RECIPE Jan Dyer
IMAGES Jennifer Burchett”][/title]
Peaches scream summer! And a cobbler – it’s just about the most southern dessert you can have. This is simple and delicious – with local peaches it’s the star of the meal. Full disclosure – I found this recipe online several years ago and have made a few changes – it is beyond delicious. Add a scoop of ice cream – this must be what heaven is like.
2 ½ cups all-purpose flour, sifted
3 Tablespoons white sugar
1 teaspoon salt
1 cup shortening
¼ cup cold water
3 pounds fresh peaches – peeled, pitted, and sliced
¼ cup lemon juice
¾ cup orange juice
½ cup butter
2 cups white sugar
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 Tablespoon cornstarch
1 Tablespoon white sugar
1 Tablespoon butter, melted
Step 1: To a food processor add sifted flour, 3 Tablespoons sugar, shortening and salt. Pulse until it resembles coarse meal, pour into medium bowl. In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
Step 2: Preheat oven to 350 degrees. Roll out half of dough to 1/8 inch thick. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
Step 3: In a large saucepan, mix peaches, lemon juice, and orange juice. Add ½ cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; add in peach mixture. Remove from heat, pour into baked crust.
Step 4: Roll remaining dough to ¼ inch thick. Cut into ¼ inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 Tablespoon sugar and drizzle with 1 Tablespoon melted butter.
Step 5: Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.