Double Crust Peach Cobbler

niedziela, 2 lutego 2014

Double Crust Peach Cobbler

Time: 55 mins


  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup Crisco (plain or butter flavor)
  • 1/3 cup ice water


  • 1 Preaheat the oven to 350 degrees.
  • 2 In a mixing bowl, combine flour, salt and Crisco.
  • 3 Mix until the mix is crumbley, add water and mix well.
  • 4 On a floured surface, knead the mixture several times or about 3 minutes.
  • 5 Cut mixture in half, form into two balls and cover with plastic wrap and chill.
  • 6 Add sugar,flour and spices to peaches.
  • 7 Melt the butter in a large saucepan over medium heat, add peaches and mix well.
  • 8 Simmer for 7 minutes Remove from heat and cool. Add vanilla.
  • 9 Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
  • 10 Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
  • 11 Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
  • 12 Sprinkle top with a mixture of cinnamon and sugar.
  • 13 Bake for 30-40 mins until golden brown.
  • 14 Let rest for about 10 minutes so crust will set.

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