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our favorite peach cobbler


i got this recipe from a southern hertiage cookbook. i changed it a little.my family likes me to leave the dough uncooked and placed it between the layers of peach so it is like a dumpling in the middle. i don't know what the preparation time is.


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  • Carbohydrates: 641.4
  • Fats: 57.0
  • Dietary Fiber: 192.0
  • Minerals: 10.0
  • Proteins: 9.0
  • Vitamins: 68.0
  • Water: 24.0


  1. Make cobbler pastry first by combining flour and salt
  2. Using a pastry blender cut in shortening until mixture resemble coarse meal
  3. Sprinkle water over flour mixture
  4. And stir with a fork until the ingredients are moistened
  5. Then form dough into a ball and chill
  6. Roll out chilled dough on a floured surface to 1 / 4 inch thickness
  7. Cut into 1 inch strips and save enough strips to make a lattice top
  8. I usually save ten or more strips
  9. Place the remaining strips on a baking sheet and bake at 450 for 10 minutes or you can leave them uncooked like i do
  10. To make the peach filling combine peaches
  11. Water and butter in a medium size pan
  12. Bring this mixture to a boil and cook over low heat until peaches are soft
  13. After the peaches are soft add 1 1 / 2 cups sugar
  14. Flour
  15. Cinnamon and salt
  16. Cook over low heat
  17. Stirring gently until the sugar has dissolved and the peach mixture has thicken
  18. Put half of the peach mixture in a lightly greased 12x8x2 baking dish
  19. Put the cooked or uncooked pastry s
  20. Spoon the rest of the peach mixture over the pastry strips in the baking dish
  21. Take the remaining pastry strips and make a lattice topping over the top layer of peaches
  22. Sprinkle 1 tablespoon sugar over lattice top
  23. Bake for 35 to 40 minutes at 375

Step 18

Total Time in Minute 40

Ingredients Count 9

cooking our favorite peach cobbler

See More Relate Photo


All-purpose flour




Cold water

Fresh peaches



Ground cinnamon

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