Hill Country Peach Cobbler




Ingredients:
Filling

  • 2 to 2 1⁄2 cups sugar
  • 1⁄3 cup cornstarch
  • 8 cups sliced fresh peaches
  • 1⁄2 teaspoon almond extract
  • 1⁄4 cup melted butter

Combine sugar and starch. Toss with peaches

 Pastry (recipe follows)
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1⁄2 cup solid all-vegetable shortening
  • 4 tablespoons ice water
  • 1⁄2 cup melted butter
  • 1⁄4 cup sugar
Directions:
  1. Combine flour, sugar, and salt in a mixing bowl. Cut shortening into flour until it is the consistency of cornmeal
  2. Gradually add ice water until the dough holds its shape. Roll out on floured board; cut into strips
  3. Pour peach filling into buttered 13-by-9-by-2-inch baking dish
  4. Crisscross dough strips overfilling. Brush pastry with remaining melted butter; sprinkle with sugar
  5. Bake in a 400-degree oven for 30 minutes or until the crust is browned. Serves 12
Note: This recipe was published in the Houston Chronicle July 20, 1988, in Ann Criswell’s Clip & Save


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