Peach Cobbler

When I was eating sweets peach cobbler was, hands down, one of my favorite desserts.

I am going to be posting a few items over the weekend that are on my Easter dinner menu...and some of these are totally not on my meal plan; but I am staying true to my sugar free diet. Sadly this peach cobbler will not be on my plate. But, my son and sister are here so I won't bore them with all of my sugar-free treats.

I fondly remember the good ole days when Easter consisted of large family dinners, good food, sunrise service and new Easter suits. And then there was Easter Monday. We would get together with our friends and spend the entire day at Paramount Carowinds theme park. Candy apples, funnel cakes, jelly bellies, turkey legs, Thunder Road, White Lightning, the Cyclone, the water park...those were some good times. But back to reality...and this cobbler.

Peach Cobbler

Crust:
2 c all-purpose flour
A scant tsp salt
1 1/2 sticks frozen unsalted butter, cut into small pieces
1/4 c ice cold water

Combine the flour, salt and butter in a food processor. Pulse until the mixture is the texture of cornmeal. Add ice water and pulse until mixture forms a ball.

Dust the dough lightly with flour and shape into a square. Wrap in wax paper and let rest in the fridge for 30 minutes or longer.

Filling:
4 c fresh peaches, peeled, pitted and sliced
1 1/2 c water
1 tsp vanilla
1/2 tsp brandy
1 1/2 c granulated sugar
1/2 c margarine
1 tbsp cinnamon
Pinch of salt
1/2 tsp nutmeg
 
In a medium pot, cook ingredients until tender, but not mushy. 

Spray a glass baking dish with cooking spray. Add peaches to baking dish. Dot with butter. Place pastry crust over the peaches and cut 4 slits in the top. Brush crust with egg wash.

Bake at 375 degrees for 45 minutes or until browned and bubbly.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.