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Hill Country Peach Cobbler
Author/Submitted by:
Servings: 1
Categories:
Cobblers
/
Desserts
/
Fruits
Ingredients:
MMMMM-------------------AMERICAN
MEASUREMENTS------------------------
-----FILLING----- 2
c
(To 2-1/2) sugar 1/3
c
Cornstarch 8
c
Sliced fresh or frozen peach 1/2
ts
Almond extract 1/4
c
Melted butter
-----CRUST----- 2
c
All purpose flour 2
tb
Sugar 1
pn
Salt 1/2
c
Vegetable shortening 4
tb
(To 5) ice water 1/2
c
Melted butter 1/4
c
Sugar
Directions:
From Candy Wagner of San Antonio, a sixth-generation Texan and author
of Cooking Texas Style/A Heritage of Traditional Recipes (University
of Texas Press). The recipe was published in the Food section August
13, 1986.
FILLING: in a large bowl, combine sugar and cornstarch. Add peaches
and toss to coat, Stir in extract and butter; set aside.
CRUST: Combine flour, sugar and salt in a mixing bowl. Cut shortening
into flour mixture until it is the consistency of cornmeal.
Gradually add ice water until dough olds its shape. Roll out dough
1/4-inch thick on floured board; cut into 1-inch wide strips.
Pour filling into a buttered 13-by-9-by-2-inch baking dish. Crisscross
dough strips over filling. Brush pastry with melted butter and
sprinkle with sugar.
Bake in 400-degree F oven 30 minutes, or until crust is golden brown.
Makes 10 to 12 servings
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996;
typos by Dorothy Flatman 1996
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