Celebration Peach Cobbler

This recipe comes from two sources – the fruit portion is from a Crisco flyer, American Pie Celebration, and the cobbler topping is my favorite from Farm Journal’s Complete Pie Cookbook.  The Farm Journal stresses dropping the cobbler dough onto piping hot fruit.

• Servings: 6
• Print

Fruit Mixture

• 4 cups sliced fresh peaches
• ½ cup granulated sugar
• 1/3 cup water
• 1 T cornstarch
• ¼ tsp. cinnamon
• Dash of nutmeg

Cobbler Topping:

• 1 cup all-purpose flour
• 1 Tblsp. granulated sugar
• 1-½ tsp. baking powder
• ½ tsp. salt
• ¼ cup vegetable shortening (Crisco)
• ½ cup milk

Preheat oven to 400 degrees F
Have a 9-inch square baking pan or 2-quart baking dish at hand.

To Make Fruit Mixture:
In a large saucepan, combine peaches, sugar, water and cornstarch.  Cook over medium heat, stirring occasionally, until mixture comes to a boil.  Reduce heat to a simmer and continue to cook, stirring constantly for one minute.  Stir in cinnamon and nutmeg.  Pour into a 9-inch square baking dish or a 2-quart baking dish.

To Make Cobbler Topping:
Sift together the flour, sugar, baking powder and salt.  Blend in the shortening until the mixture resembles coarse cornmeal.  Stir in the milk to make a soft dough.

Drop tablespoons of cobbler topping over surface of piping hot fruit mixture.

Bake @ 400 degrees F for 20-30 minutes until fruit is bubbly and topping is golden brown.

6 servings.  Serve in bowls with cobbler juices. 

This is a wonderful cobbler served warm.  I try to time it so it’s coming from the oven  to  cool for 20 minutes or so while we’re eating dinner.  It’s a lovely dessert  plain or topped with a little cream or whipped topping.