OLD-FASHION PEACH COBBLER

Filling:

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8 or 9 large peaches

1/2 c. water

1 1/2 c. sugar

2 Tbsp. self-rising flour

1/2 c. butter

pinch of salt

pinch of nutmeg

Pastry for Cobbler:

1 c. self-rising flour

1/2 tsp. salt

1/3 c. shortening

4 Tbsp. sweet milk or enough

to make a stiff dough

Peel and slice peaches; cook in water until tender. Mix
flour, salt, nutmeg and sugar. Add to peaches. Mix; add melted
butter.

Pastry: Blend flour, salt and shortening to coarse meal
texture. Add milk. Roll on floured surface. Pour 1/2 of
pecans in 9 x 13-inch pan. Cut some dumplings and push down
into peach juice. Pour remaining peaches in and top with
lattice strips. Bake in a 350 degrees oven for 35 to 40 minutes or
until top is golden brown. Sprinkle a little sugar on top
before baking. This should be juicy cobbler, not dry.

You can use thawed, frozen peaches in either of these:

TOO EASY PEACH COBBLER (serves 6)
6 medium peaches, peeled & sliced
5 slices white bread, crusts removed
1 to 1 1/2 cups sugar
2 TBL flour
1 egg
1/2 cup butter, melted

Place peaches in an 8" square baking dish coated w/Pam. Cut each slice of bread into 5 long strips & palce evenly over fruit. In a bowl, combine sugar, flour, egg & melted butter. Pour over fruit & bread. Bake in a preheated 350° for 35 minutes or until golden brown. (Butter & sugar caramelize over bread strips & you won't know it's bread.)~~Food for Thought

WONDERFUL PEACH COBBLER (serves 8)
8 cups sliced fresh peaches (4-5 lbs)
2 cups sugar
3 TBL flour
1/2 tsp nutmeg
1 1/4 tsp almond extract
5 1/3 TBL butter
Pastry for a double crust pie
Combine peaches, sugar, flour & nutmeg in a large saucepan. Let stand 20 minutes until syrup forms. Bring peach mixture to a boil, reduce heat & cook 10 minutes. Remove from heat; blend in almond extract & butter, stirring so the butter melts.
Preheat oven to 475°. Butter an 8x12" baking dish. Roll out 1/2 the pastry on a floured surface into an 8x12" rectangle. Spoon 1/2 the peach mixture into the buttered dish; top w/the pastry rectangle. Bake 12 minutes. Spoon the remaining peaches over the baked pastry. Roll out remaining pastry & cut into 1/2" wide strips. Arrange over the peaches in a lattice design. Return to the oven & bake 10-15 minutes until lightly browned.~~from Peachtree Bouquet