Grandmother’s Peach Cobbler
- 2 tablespoons butter
- 5 cups sliced peaches
- 1/4 cup sugar
- pinch of kosher salt
- 2 tablespoons all-purpose flour
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- ¼ cup vegetable shortening
- ¼ cup butter + more for buttering pie plate or skillet
- 4-5 tablespoons ice water
- Prepare cobbler crust as directed below.
- Preheat oven to 425º F.
- Melt butter in a 10-inch skillet set over medium hat. Stir in peaches, sugar, salt, and flour and cook until a thick syrup has formed that will easily coat the back of a spoon, about 10 minutes.
- Roll the cobbler crust on a lightly floured surface to about 1/8-inch thick. Cut into 8 strips. Place 4 strips over the peach cobbler in one direction and then place the remaining 4 strips over top of the first strips in the opposite direction in a lattice pattern, if you desire.
- Bake until the peach cobbler filling is bubbling and the crust is golden brown, about 30 minutes. Remove from the oven and allow to cool about 15 minutes before serving.
- In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the dough and wrap well with plastic wrap and place into the freezer for 30 minutes.
This article adapted from this site