I know that peach season is mostly over, so you'll have to forgive me for posting this so late. I blame the computer. It's having some issues right now. :-(
First I would like to say that I only make this recipe with fresh peaches from the fruit farm. Grocery store peaches just aren't the same. So if you can find some fresh-picked peaches, use them to make this. You won't regret it.
Next, in a new bowl, take some shortening and some sugar and mix them up until they're good and fluffy.
Remember when I burned up my hand mixer making petit fours? Yeah, I still haven't replaced it. Next, mix the flour, salt and baking powder into the shortening mixture, alternating with the milk, in three additions.
Spread that into the bottom of a nice casserole dish. 8 x 11 is a good size. You can (and should) go a little smaller if you can, just so the cobbler is thicker. 8 x 8 is way too small, though.
Now spoon the peaches gently onto the batter.
Beautiful! And here's where you'll think I'm crazy. Boil one cup of water and drop in three tablespoons of cubed butter. Pour the whole thing onto your cobbler.
Trust me, it will be fine. Now bake it in a 350 F oven for 45-55 minutes, or until golden brown and delicious. While it's still warm, serve the cobbler with a scoop of vanilla ice cream and revel in the summery goodness.
You won't regret it, I promise.
Here's the recipe:
Old Fashioned Peach Cobbler
5-6 peaches, peeled and sliced
1 cup sugar
1 tsp cinnamon
1/4 tsp ginger (optional)
1/4 tsp cloves(optional)
1/2 cup shortening
1 cup sugar
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup boiling water
3 Tbs butter, cubed
Mix peaches, sugar and spices and set aside.
Cream shortening and sugar. Add flour, baking powder and salt, alternately with milk. Spread mixture into a 8x11 baking dish.
Gently pour peaches over batter.
Drop cubed butter into boiling water. Pour over peaches.
Bake in a preheated 350 oven for 45-55 minutes or unil golden brown and delicious. Serve warm with ice cream or cream.
Well, that's all for now.