August 26, 2013

Peach Cobbler


It's peach time in southern Illinois.  There are large orchards of peaches grown here, and the peaches are shipped all over the Midwest.


Peach cobbler is my very favorite cobbler.  I never make it with canned peaches, only fresh ones when they are in season.  So we only get peach cobbler a few times a year.




I use refrigerated pie crust, but if you want to make your own, knock yourself out!  Peaches, sugar, flour, water, vanilla extract (not imitation) and butter. That's it.  


Served here with vanilla bean ice cream.

Peach Cobbler:

Refrigerated pie dough

7 cups fresh peaches
2 cups sugar
3 tablespoons all-purpose flour
1 cup water
1 teaspoon vanilla extract
1/2 stick of butter

Preheat oven to 375 degrees F.  Stir together peaches, sugar, flour, water and vanilla extract.

Line bottom of baking dish with pie crust.  Pour in peaches.  Dot butter on top of peach filling.  Cover with remaining pie crust.  Cut slits in top of pie dough.  Sprinkle with sugar (optional).  Bake at 375 degrees F for 50 to 60 minutes. 

If you feel fancy, you can cut pie dough into strips and make a lattice.

I like to serve my cobbler with vanilla ice cream.  

Serve to family and friends!




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