• 12 fresh peaches (may substitute frozen)
  • 1 stick butter or margarine
  • 1 1/2 tablespoons flour
  • 1 cup sugar
  • 1/8 tsp nutmeg
  • 1/4 tsp ground cloves
  • juice of 1/2 lemon
  • Pastry:
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 4 Tablespoons shortening
  • 4 Tablespoons ice water


Peach Filling:
Peel peaches and dice into 1/4 inch cubes. Melt butter, add flour and stir until smooth. Add sugar, nutmeg, cloves, lemon juice and peaches. Mix well and set aside. Pastry: Mix flour, sugar, salt and nutmeg. Add shortening. Work mixture until it has the texture of coarse meal. Add ice water and stir with a spoon, using as few strokes as possible.

Roll out dough on floured surface. Prepare 4 pastry shells to fit any deep sided baking dish (9x5 or 8inch square). Bake 2 of the shells at 350, until golden brown. Cool. Place 1 unbaked shell in bottom of dish. Add layer of peach filling. Place a baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. Bake at 350 for 45 minutes or until golden brown.

serves 8

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Submitted 6/13/05.
Source: Traditions
Submitted By: Sonja Barnett
Old fashion peach cobbler