Peach Cobbler

Fresh Oklahoma peaches are an irresistible summertime treat, whether eaten alone or in baked goods or ice cream.  Sonya Brewer from the Porter Peach festival and the Peach Festival Queen, Ashley Gilliam have a tasty recipe for peach cobbler.

Wednesday, July 9th 2008, 3:23 pm

By: News On 6

1 cup sugar
2 T. flour
1 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp almond extract
3 cups sliced fresh Porter peaches
2 crust pie dough
oleo

Mix sugar, flour, cinnamon and nutmeg together. Pour over peaches. Add almond extract. Pour peaches into bottom crust of deep dish pan. Dot with oleo. Put top crust on and crimp edges. Sprinkle a little nutmeg and sugar on top. Cut slits in top for steam to escape or use lattice top. Put foil around edges and bake for 1 hour or until brown at 350 degrees.

This is the 2 crust pie dough I use for this cobbler:

4 cups flour Put first 3 ingredients in large
1 T. sugar mixing bowl and mix well.
1 T. salt Add shortening, mix with pastry
1 T. white or cider vinegar blender or fork until crumbly.
1 3/4 cup crisco In small bowl beat together cold
1 egg, beaten water, egg and vinegar. Sprinkle
1/2 cup cold water over flour mixture and mix with
fork until moistened. This can
be kept in refrigerator several
days or can be divided into balls
for individual crusts or made into
crusts and frozen.