Big Mama’s peach cobbler Ara Hayes

Big Mama’s peach cobbler

Submitted by: Ara Hayes, Eligibility Support Clerk Workforce & Benefi ts Administration - Eden Area Multi-Service Center

My granny did no measuring – sorry! She mixed all the ingredients together and always had a bowl ready whenever she wanted to make peach cobbler. Make this enough, and it will become second nature to you too!

INGREDIENTS

4 cans (15-ounces each) sliced peaches (not drained) 1 1/2 sticks of butter, divided 3 cups all-purpose fl our, divided 3 cups sugar 1 cup brown sugar 1 tablespoon cinnamon Dash of nutmeg Dash of vanilla extract Dash of salt 1/3 cup water Crisco Butter Flavor All-Vegetable Shortening

INSTRUCTIONS

1. Preheat oven to 350 degrees. 2. In a large bowl, mix 2 cups fl our, 3 cups sugar, 1 cup brown sugar, 1 tablespoon cinnamon, and a dash of nutmeg. 3. Pour all peaches (including juice from 2 1/2 cans) in a 9x13 inch pan. Mix in a dash of vanilla extract. Scoop the dry mixture into the pan until the juice from the peaches is thick. Use a spoon and taste if it’s sweet enough for you—that’s how sweet the peach cobbler will be. Mix the ingredients throughout the pan. Cut 1 stick of butter in cubes into the mixture. 4. To make the top crust, combine 1 cup fl our and a dash of salt in a large bowl. Cut in Crisco shortening until mixture resembles coarse crumbs.

Stir in 1/3 cup of water, a tablespoon at a time, until mixture forms a ball.

My Big Mama would use some of the peach juice to give the crust more fl avor. 5. Roll out dough on a fl oured cutting board. Cut strips and place on top of the peach mixture in baking pan. (If you want bottom crust, do this step sooner and place strips of dough across the bottom of the pan.) 6. Cut 1/2 stick of butter into cubes on top of the crust. 7. Bake until crust is golden brown, approximately 1 hour, depending on your oven. (Mine is electric.)