We moved to Tremonton Utah in July. The 26th is when we left/ We arrived to our new townhouse at 1 a.m. on the 27th. It was really hard to leave so many people we love. It wasn’t as hard to leave the house with how much work it has been over the last 14+ years. We are now enjoying apartment style living which has more perks for us than not. In August we got to enjoy the festivities of the Cache Valley Rodeo. We went to the parade, family night at the fair, then to the Rodeo the next night. The events started on Wednesday and went through Saturday. We had a blast!
This last week, our neighboring town, Brigham City, had what they call Peach Days. They enjoy the same type of events for the whole week. We went on Saturday. I slept so much that we missed the parade (darn it), but we got to pick up a bag of peaches and take the girls to the carnival where they bought a toy puppy.
I haven’t enjoyed a good peach cobbler in years, so I finally made one yesterday and wanted to share the recipe with you. Even the members of my family that don’t love peaches, loved the cobbler! I found the recipe on the allrecipes.com website HERE.
Mine didn’t turn out as beautiful (maybe next time) but the recipe was DIVINE!
OLD FASHIONED PEACH COBBLER
- 2 1/2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- 1/4 cup cold water
- 3 pounds fresh peaches – peeled, pitted, and sliced
- 1/4 cup lemon juice
- 3/4 cup orange juice
- 1/2 cup butter
- 2 cups white sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon butter, melted
Directions
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
- What a great way to start out the Fall season. After all it is my favorite season of the year.
- Hope you enjoy it as much as we did!
- Toodles,
-
Shelstring 