Jeanette McCarty's Peach Cobbler
September 07, 2018
How was your Labor Day Holiday weekend? Every summer we try to gather family together for a barbecue. As the family grows, so has the fun and the recipes that we share. There's even a zip line.
The gathering usually takes place at my brother, Pat's home. The property is large and can fit all of us easily. My mother made a delicious Peach Cobbler that everyone loves and I've taken on the tradition as my own.
It's a fantastic recipe and if you do canning, you can prepare your autumn and winter months for this recipe accordingly.
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BAKE 400 - 30 MINUTES
PEACH COBBLER FILLING INGREDIENTS:
1tsp.........................vanilla
1tbls........................corn starch
2/3 cup....................sugar
1 cup.......................boiling water
sprinkle..................cinnamon
cubes......................butter (2-3 tbls)
5 - 7 cups...............peaches (mix of yellow/white peaches)
OPTIONAL:
Mix in seasonal berries. (Blackberry peach cobbler!)
COBBLER TOPPING INGREDIENTS:
2 cups....................flour
1 cup.....................milk
6 tbls.....................shortening
1 tbls.....................sugar
1 tsp......................salt
PEACH FILLING DIRECTIONS:
- Peel/Slice your peaches, cutting them up into chunks. (5 - 7 cups)
- Mix together and bring to a boil: Sugar, Corn Starch, Vanilla, and water.
- Boil only for 1 minute and stir the whole time.
- Mix in your sliced and peeled peaches. Pour mixture into a 9" x 13" glass baking dish.
- Sprinkle cinnamon over the top and add diced chunks of butter.
COBBLER TOPPING DIRECTIONS:
- Mix dry ingredients together.
- Cut Shortening into mixed dry ingredients until very fine.
- Pour milk into dry ingredients and mix.
- Using a teaspoon - Take teaspoon dollops and drop onto the top until covered.
Rachel likes to eat the cobbler warmed. If the cobbler has cooled you can reheat for 15 seconds in the microwave and place ice cream beside it afterward. Or simply enjoy it as it.
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