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Peach Melba Cobbler Recipe
Serves 6 to 8
3 cups All-purpose Flour
1 tsp. Salt
1 cup Butter-flavored Shortening
up to 1/2 cup ice-cold Water
1 1/2 cups Granulated Sugar
1/4 cup Cornstarch
1 tsp. Cinnamon
4 cups fresh Peaches; peeled and sliced
3 cups fresh Raspberries
2 Tbs. Butter
1 Egg Yolk
1 Tbs. Whole Milk
Pre-heat the oven to 375°F and prepare an 8" square baking dish with a light coating of non-stick cooking spray and a light dusting of flour.
To prepare the cobbler crust, sift together the flour and salt in a large mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add a bit of the ice-cold water. Blend with a
fork or whisk when you start, and finish with your hands to make sure the ingredients are well combined.
You may use as little as one-third cup or up to one-half cup water to form a consistent dough. Divide the dough into two unequal portions, about one-third and two-thirds of the total mixture.
On a lightly floured surface or on waxed paper, pat or roll the large ball of dough into a 12-inch square. Fit the rolled crust into the prepared baking dish, trimming the pastry level with the top of the
2" deep dish.
In a large mixing bowl, stir together the sugar, cornstarch, and cinnamon. Stir in the peaches and raspberries. When thoroughly combined, pour the fruit mixture into the pastry-lined baking dish. Dot with
small pieces of the butter.
Pat or roll the remaining small ball of dough into a 9x9" rectangle. Cut the rolled dough into strips and assemble on top of the fruit in a lattice pattern. Crimp and trim the lattice ends even with
the pastry base.
In a small mixing bowl, combine the milk and egg yolk. Brush the mixture over the top of the lattice, and sprinkle with about a teaspoon of sugar, if desired.
Place the baking dish on a cookie sheet and bake for about 60 minutes, or until the crust is golden brown and the filling is bubbly. Let cool, scoop, and serve. It's great as is; and fantastic served warm with ice
cream or whipped cream.
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