• 1 recipe Cobbler Paastry
  • 7 very large ripe peaches, peeled and pitted
  • 1 c sugar
  • 1 c heavy cream, whipped


Preheat oven to 450. Lightly grease a 1 1/2-2 qt dish. Roll out the pastry into a large ragged circle. dust it with flour and roll up on your rolling pin window-shade fashion. Unroll over the prepared dish. Carefully slip it down into the dish so that you have lined the bottom and sides, allowing the exces to hang over if necessary. Cut the peaches into 8 or 9 slices each and heap into the dish. Cover with sugar a dot with butter. Flop the loose ends of the pastry over the top. Any loose pieces of dough can be used to fill in. Put in preheated oven and turn down to 425. Bake for 45 minutes. Let cool and serve with whipped cream.

Cobbler Pastry

1 1/2 c flour
1/4 t salt
5 T frozen, unsalted butter
4 T frozen solid vegetable shortening
4-5 T ice water

Combine flour and salt in food processer. Add butter and shortening and process until the shortening is the size of small peas. Add 4 T water and process until the dough begins to cling together (this should take 10 seconds or sd). If more water is required, add it. Gather dough into a ball. Wrap in plastic wrap. Refrigerate until ready to use.

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Submitted 6/13/05.
Source: My cookbook
Submitted By: Joy
Peach Cobbler