I had all of my siblings and cousins for dinner the other night, and I decided to make a fruit dessert. Of course with how big my family is, I have to make two. I decided to use the best fruit that is in right now, and where I am, that was the peaches. I also switched it up from my usual crisp and decided to try a cobbler.
The only problem is that my food processor chose that day to break , after 10 faithful years of service. (I feel like it deserves a memorial!) Considering that Cobbler topping, is basically like a pie crust, I was a little freaked out at having to make it by hand. But guess what? It was really easy, and I think it might have resulted in a flakier, crispier crust than usual? Something I may have to look into…
Anyways, this is a super easy, very delicious and beautiful (if rustic) dessert. Use whatever fruit you have around, or mix them together, (like peaches and blueberries or raspberries together would be great!) for your cobbler.
8 cups Peaches, thinly sliced
3 Tbs sugar
3 Tbs flour
1/8 tsp nutmeg (or ½ tsp cinnamon)
4 Tbs butter cut into small pieces
2 cups flour
3 Tbs sugar
½ tsp salt
½ cup Crisco
¼ cup ice water
4 Tbs melted butter
¼ cup sugar pinch of cinnamon
In a large bowl mix together the fruit with the sugar, flour and nutmeg. Gently mix everything together to coat the fruit
Pile the fruit into a buttered 9×13” baking dish.
Randomly place the butter pats over the fruit.
In a bowl, mix together the flour, sugar, salt and Crisco.
Combine the Crisco into the dry ingredients by mixing them together with a pastry cutter.
Add the ice water and mix with the pastry cutter until it is a rough, coarse meal texture.
Squeeze the dough together to form a disc.
Break the dough up into smaller chunks and place them on top of the fruit.
Melt the remaining ¼ cup of butter. Drizzle the melted butter over the pastry chunks, and then sprinkle them with the ¼ cup sugar (and pinch cinnamon).
Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.