My baby girl made this peach cobbler last week after Roy brought me a half bushel of peaches. It was without question the best peach cobbler I have ever eaten. We went to a famous old southern restaurant a few days later and their’s paled in comparison. She used a recipe off cooks.com for Old Fashioned Peach Cobbler. Definitely worth trying…a note from the baker; make two batches of pastry to start with because one is not enough.

Filling:
8 or 9 peaches, peeled and sliced
1/2 c. water
1 1/2 c. sugar
pinch of salt
2 tbsp. s.r. flour
1/2 c. melted butter

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

Pastry:
1 c. self rising flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk (enough to make stiff dough)

Blend flour, salt, and shortening to a coarse meal. Add milk. Roll on floured surface. Pour half of peaches in 9×13 dish. Cut half dumplings and push down into peach juice. Pour remaining peaches in. Top with lattice strips made with rest of dough. Sprinkle a little sugar on top. Bake on 350 35 to 40 minutes until top golden brown. Cobbler should be juicy, not dry.