Cindy Aman's Peach Cobbler
Filling:
3 cups fresh peaches, sliced (any fruit in season will work)
¾ cup sugar (or more depending upon the tartness of the fruit)
3 tablespoons plain flour
1 ½ cups water
1 tablespoon lemon juice
Place fruit in lightly greased shallow baking dish. Combine sugar and flour; stir in water and lemon juice. Beat with a wire whisk until smooth. Pour over fruit and bake at 425 degrees for 15 minutes. (You may cook fruit in a saucepan instead of a baking dish). Remove from oven and place pastry strips in a lattice design over the fruit. Dot generously with butter. Bake for 30 minutes at 425 degrees or until crust is golden.
Cindy Aman is the author of In Search of My Mother’s Kitchen which is available at Red House Books in Dothan and The Petal Pusher in Ashford. The book can also be ordered directly by calling 334-692-3148 or emailing amancindy1@gmail.com.
Ingredients
1 pie pastry OR 1 Pillsbury Refrigerated Pie Crust, cut in strips
Filling:
3 cups fresh peaches, sliced (any fruit in season will work)
¾ cup sugar (or more depending upon the tartness of the fruit)
3 tablespoons plain flour
1 ½ cups water
1 tablespoon lemon juice
Directions
Place fruit in lightly greased shallow baking dish. Combine sugar and flour; stir in water and lemon juice. Beat with a wire whisk until smooth. Pour over fruit and bake at 425 degrees for 15 minutes. (You may cook fruit in a saucepan instead of a baking dish). Remove from oven and place pastry strips in a lattice design over the fruit. Dot generously with butter. Bake for 30 minutes at 425 degrees or until crust is golden.
Cindy Aman is the author of In Search of My Mother’s Kitchen which is available at Red House Books in Dothan and The Petal Pusher in Ashford. The book can also be ordered directly by calling 334-692-3148 or emailing amancindy1@gmail.com.
