Crusty Peach Cobbler

Yield: 8 servings

Ingredients

• 8 cups fresh peaches; sliced
• 2 cups granulated sugar
• 2 to 4 tablespoons all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/3 cup butter
• Pastry for double-crust pie
• Vanilla ice cream

Instructions

1. Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside until syrup forms.
2. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender.
3. Remove from heat; add vanilla extract and butter, stirring until butter melts.
4. Roll half of pastry to 1/8 inch thickness on a lightly floured surface; cut into an 8 inch square.
5. Spoon half of peaches into a lightly buttered 8 inch square pan, then top with pastry square.
6. Bake at 475 degrees F for 12 minutes or until lightly browned.
7. Spoon remaining peaches over baked pastry square.
8. Roll remaining pastry to 1/8- nch thickness, and cut into 1 inch strips; arrange in lattice design over peaches.
9. Bake an additional 15 to 18 minutes or until browned.
10. Spoon into serving bowls, and top each with a scoop of ice cream.

Attribution

Southern Living magazine