Peach Cobbler: Rolled Dumplings the Best!

Ripe, lucious peaches are EVERYwhere in western Colorado this time of year. Sweet, juicy fruit picked straight from the tree of a friend was used to make our latest peach cobbler. Freshly grated nutmeg and cardamom make juices zing.


This season, I tried three recipes for peach cobbler and peach crisp. And the best recipe can be found at Cook.Com, in my humble opinion. Here it is:

OLD FASHIONED PEACH COBBLER
8 or 9 peaches, peeled and sliced
1/2 c. water
1 1/2 c. sugar2 tbsp. self-rising flour
Pinch of salt
1/2 c. butter, melted

Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix. Add melted butter.

PASTRY FOR COBBLER:1 c. self-rising flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk, or enough to make a stiff dough

Blend flour, salt, and shortening to coarse meal texture. Add milk. Roll on floured surface. Pour half of peaches in 9x13 inch pan. Cut some dumplings and push dumplings down into the peach juice. Pour remaining peaches in and top with lattice strips. Bake in a 350 degree oven 35 to 40 minutes, or until top is golden brown. I like to sprinkle a little sugar on top before baking. This should be juicy cobbler, not dry.

This was my favorite because I prefer the rolled texture of the dumpling, and the fact that the self-created thickened sauce is similar to that of an apple dumpling.

A little vanilla ice cream doesn't hurt the taste!