Peach Cobbler
  • Filling:
  • 5 Tablespoons cornstarch
  • 2 to 2-1/2 cups sugar (amount depends on tartness of peaches)
  • 8 cups peeled sliced fresh peaches
  • ½ teaspoon almond extract (or vanilla if you don't like almond)
  • ¼ cup butter, melted
  • Pastry:
  • ½ cup solid vegetable shortening
  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • ⅛ teaspoon salt
  • 4 to 5 Tablespoons ice water
  • Topping:
  • 3 Tablespoons butter, melted
  • 2 Tablespoons sugar
  1. Heat oven to 400 degrees. Butter a 9-by-13-inch pan; set aside.
  2. For filling: Blend cornstarch and sugar in a large bowl. Add peaches, almond extract, and ¼ cup melted butter. Toss gently to blend; set aside.
  3. For pastry: Cut shortening into flour until it is the consistency of cornmeal. Add the 2 Tablespoons sugar and salt. Gradually add ice water until the dough holds its shape. With your hands, form it into a ball. Roll out dough on a floured work surface and cut into five 1-by-13-inch strips, and 7 1-by-9-inch strips.
  4. Pour filling into prepared pan. Crisscross the prepared dough strips over the filling, going all the way to the edges. Brush dough with the topping of melted butter and then sprinkle with sugar. Bake at 400 degrees for 30-35 minutes or until crust is golden brown. Serve with whipped cream or vanilla ice cream if desired. Cobbler can be served warm, room, temperature, or even cold. Serves 10-12.
Recipe by The Culinary Cellar at