Southern Peach Cobbler
Adapted from epicurious.com
2 ¼ c all-purpose flour
2 T granulated sugar
1 t salt
2 sticks (1 cup) less 1 tablespoons cold unsalted butter
6 to 8 T ice water
In a large bowl with a pastry blender, in a food processor or stand mixer blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. Pat into a ball and chill 30 minutes.
Roll out the dough. With about 1/3 of the dough, cut into one inch squares (or smaller) then place on a cookie sheet. Bake the squares on 375 F for 7-10 minutes or until golden brown.
Adapted from iheartrecipes.com
2 lbs sliced frozen peaches, drained (reserve juice)
1 cup granulated sugar
1 T unsalted butter
1 t ground cinnamon
¼ t ground nutmeg
1½ c water or reserved peach juice
2 t pure vanilla extract
3 T all purpose flour
Place the peaches in a large pot. Add 1 cup water or peach juice, sugar, cinnamon, and nutmeg. Turn the heat to medium high. With the remaining ½ cup of water or peach juice sprinkle in 3 tbsp of all purpose flour then mix. Once the peach mixture starts to bubble, pour the flour mixture into the peach mixture. Stir, and reduce the heat to low. Once mixture is slightly thickened, remove from heat and stir in butter and vanilla. Toss the cooked pie dough squares into the peach mixture and fold in.
Pour the peach mixture into a lightly greased 13 x 9 baking dish. Roll out the remaining dough, and cut it into strips Place the dough strips on top of the cobbler, lattice style. Bake for 40 minutes on 375o. Cool slightly and serve topped with vanilla ice cream.