Peach Cobbler

Some time ago, I ruminated on the peach and the creation (or recreation rather) of a peach cobbler akin to what I remembered from my youth.  So after some tooling around on the web, I came up with the following recipe.

Preheat the oven to around 350-400 F.

8 – 10 peaches (depending on the size of the dish you use), peeled & sliced
1/2 cup water
1 1/2 cup sugar (or less, depending on the sweetness of the peaches)
2 T. self-rising or all-purpose flour
Pinch of salt
1/2 cup butter, melted

Cook the peaches in water until tender. Mix flour salt and sugar.  Add to peaches.  Mix and add melted butter.

For the top crust:
2 cups all-purpose flour
2 1/2 t baking powder
1/2 t salt
1 1/2 T granulated sugar
1/4 cup shortening
1/4 cup butter
3/4 cup milk

In a medium bowl, combine the flour, baking powder, salt and 1 1/2 T sugar. Cut the shortening and butter until well combined.  It will look like coarse meal.  Add the milk and mix until the dough just holds together.

Now here’s where things get all multi-choice and shit.  You can use just about any dish or pan you like, a 9×13 pan or baking dish, a 9 inch square or 11×7 baking dish, whatever (I used a round casserole dish because I like it deep-dish).  Whatever receptacle you use will dictate how much of the dough you’ll roll out for the top crust.  Because I used a casserole, I was able to cut some dumplings for the cobbler as seen below.

In any event, make sure you roll the dough out on a very well floured surface and don’t forget to flour your rolling pin excessively as well.  Roll out the dough just a little bigger than the dish.  Add half the peach mixture to the dish, then push the dumplings if you made them down into the juice.  Pour the rest of the peaches in.  Fold your rolled out dough in half, maneuver it over the top of the peaches and unfold it.  Crimp the edges around the dish and prick it several times with a fork.  Feel free to sprinkle it with some sugar or cinnamon or what have you.

Pop it in the oven at about 350 – 400 F (totally depends on your oven) for 35-40 minutes until nicely browned and bubbly.  Do NOT forget to put a foil sheet on the rack underneath to catch any wayward drips.

Enjoy your finished product!

This crust is more like a biscuit type crust.  If you like a pie-like crust, by all means, go for it.  I intend to give it a try next time myself!