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Apple Peach Cobbler

chef.tim.lee's picture
Ingredients
  Cornstarch 1 Tablespoon
  Unsweetened apple juice 2 Tablespoon
  Sliced peaches 4 Cup (64 tbs)
  Unsweetened apple juice 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  Almond extract 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Shortening 2 Tablespoon
  Cold water 1 1⁄2 Tablespoon
Directions

Combine cornstarch and 2 tablespoons apple juice, mixing well.
Combine peaches, 1/2 cup apple juice, and 1/4 teaspoon nutmeg in a saucepan.
Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender.
Stir in cornstarch mixture; cook, stirring constantly, until clear and thickened.
Remove from heat, and stir in almond extract.
Cool.
Combine flour, salt, and 1/8 teaspoon nutmeg; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle water over surface; stir until dry ingredients are moistened.
Shape into a ball.
Roll pastry to 1/8-inch thickness on a lightly floured surface; cut into 8- x 1/2-inch strips.
Spoon cooled peach mixture into an 8-inch square baking dish coated with cooking spray.
Arrange pastry strips in lattice design over peaches.
Bake at 425° for 20 minutes or until lightly browned.
Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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