Crusty Peach Cobbler - cooking recipe

Ingredients
    8 cups sliced fresh peaches
    2 cups sugar
    2 -4 tablespoons all-purpose flour
    1/2 teaspoon ground nutmeg
    1 teaspoon vanilla extract
    1/3 cup butter
    1 pastry for double-crust pie
    vanilla ice cream
Preparation
    Combine first 4 ingredients 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 and butter, stir 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; top with pastry square.Bake at 475F 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.

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