Toss the fruit with cinnamon and sugar, then place in a pastry-lined baking dish. Add the top pastry for a double-crust fruit dessert.

Source: Midwest Living

Gallery

Recipe Summary

prep:
35 mins
cool:
1 hr
bake:
45 mins at 375°
Servings:
8
Advertisement

Flamm's Peach Cobbler

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Cobbler Crust; set aside.

    Advertisement
Instructions Checklist
  • In a large bowl, combine 3/4 to 1 cup sugar, flour, cinnamon and salt. Add chopped peaches. Gently toss until coated; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • On a lightly floured surface, use your hands to slightly flatten the larger dough ball into a square. Roll out dough from center to edges into a 10x10-inch square. Ease pastry into a 2-quart square baking dish without stretching it, pressing the pastry onto the bottom and up the sides of the baking dish. Transfer peach mixture to pastry-lined baking dish.

Instructions Checklist
  • Roll remaining dough ball into an 8x8-inch square. Place pastry on top of filling in dish, pressing edges of the pastry to the baking dish to seal bottom and top crust together. Sprinkle additional sugar over top pastry.

Instructions Checklist
Instructions Checklist
  • Bake in a 375 degree F oven for 45 minutes or until pastry is golden and filling is bubbly. Cool on a wire rack about 1 hour. Serve warm with ice cream. Cover and refrigerate any leftovers. Makes 8 servings.

Nutrition Facts (Flamm's Peach Cobbler)

399 calories; total fat 17g; saturated fat 4g; polyunsaturated fat 5g; monounsaturated fat 8g; cholesterolmg; sodium 364mg; potassium 247mg; carbohydrates 58g; fiber 3g; sugar 20g; protein 4g; vitamin a 534IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 65mcg; vitamin b12mcg; calcium 10mg; iron 2mg.

Cobbler Crust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened (use a total of 5 to 6 tablespoons cold water). Divide dough into a two-thirds and a one-third portion; form each portion into a ball.

    Advertisement

Reviews