Official Grandmother Peach Cobbler Recipe

Ingredients:

3 cups peaches, fresh, frozen or canned, without juice. 1 1/2 cups of water (Use peach juice as part of water if using canned peaches. 1/2 cup sugar 2 Tablespoons of margarine or butter 1 cup self rising flour 2 Tablespoons vegetable shortening 1/2 milk

Method:

In a large saucepan, place peaches, sugar, margarine and water. Bring to a boil, cooking for two minutes after the margarine melts. Turn to low just to keep peach mixture warm. In a small bowl cut shortening into flour until the mixture looks like coarse meal. Add milk to shortening mix and combine lightly.  If needed, add milk one tablespoon at a time until a soft dough is formed. Separate the dough into two pieces. Roll the first half of the dough out thinly, similar to pie crust. Cut the dough into 1 inch strips and cut again to be 2-3 inches long. Turn the heat up on the peach mixture until it comes to a boil again. Drop the dough strips into the peach mixture one or two at a time. When all are in the pot, turn off the heat. Heat oven to 425 degrees F. Pour the peach mixture into a large casserole dish. Roll the second half of the dough out thinly, as you did with the first half. Try to roll it in approximately the size and shape of your casserole dish.  When rolled out, roll the dough around your rolling pin and gently place over the casserole dish. Trim to fit. Cut several slits in the top of the cobbler and sprinkle top with sugar. Place a cookie sheet on the middle rack of the oven and place the cobbler on it (they tend to bubble over). Cook for 15 minutes or until crust is golden brown.  Serve warm or cold, but it’s at its best warm with a scoop of vanilla ice cream on top. Note: This recipe may be used with virtually any fruit.

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About the Author

Submitted by Nancy Smith for Mother’s Day Recipe Contest held in May 2004