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Peach Cobbler

by

Yield: Ample for 9.

This is a "peachy" change-of-pace summer dessert.
Make a shortcake mixture as outlined in Charlotte’s Strawberry Shortcake recipe (above). Set aside about a third of the dough. Roll out the rest to 1/4-inch thickness and line a lightly greased (again, Charlotte uses butter) rectangular 9- or 10-inch cake tin, pulling the dough up against the sides and ends of pan.

Ingredients:

  • FILL WITH:
  • 3 cups sliced fresh peaches
  • 1/4 cup water
  • 3/4 cup sugar, sprinkled over peaches

Instructions:

Roll and cut remaining dough into strips and use to make a widely spaced lattice crust over the peaches. Bake at 400 degrees F until peaches are bubbly and crust is golden (about 25 minutes). Serve hot with pouring or whipped cream.
Updated Tuesday, September 18th, 2007
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