Recipe#4692

Title: Crusty Peach Cobbler

SOAR

      Yield: 8 servings
 
      8 c  Fresh peaches; sliced
      2 c  Sugar
      2    To 4 tb all-purpose flour
    1/2 ts Ground nutmeg
      1 ts Vanilla extract
    1/3 c  Butter or margarine
           Pastry for double-crust pie
           Vanilla ice cream
 
  Recipe by: Southern Living
  Preparation Time: 0:30
  Combine peaches, sugar, flour, and nutmeg in a Dutch oven;
  set aside until syrup forms.  Bring peach mixture to a
  boil; reduce heat to low, and cook 10 minutes or until
  tender.  Remove from heat; add vanilla and butter, stirring
  until butter melts. Roll half of pastry to 1/8-inch
  thickness on a lightly floured surface; cut into an 8-inch
  square.  Spoon half of peaches into a lightly buttered
  8-inch square pan; top with pastry square.  Bake at 475
  degrees for 12 minutes or until lightly browned.  Spoon
  remaining peaches over baked pastry square. Roll remaining
  pastry to 1/8-inch thickness, and cut into 1-inch strips;
  arrange in lattice design over peaches.  Bake an additional
  15 to 18 minutes or until browned.  Spoon into serving
  bowls, and top each with a scoop of ice cream.  Yield:  8
  servings.