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Crusty Peach Cobbler
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 or margarine
Pastry for double-crust pie
Vanilla ice cream
Combine peaches, 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 extract 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, then top with pastry square.
Bake at 475 degrees F 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
Source: Southern Living