Peach Cobbler


Pre-heat oven to 450 degrees F.
●3 pounds peaches, peeled, pitted, and cut into thick slices
●1/2 cup superfine sugar
●3 tbls cornstarch
●2 tbls cognac (peach schnapps, or apple juice)
Top crust
●2 cups sifted flour
●1/2 tsp salt
●2 tbls double-acting baking powder
●4 tbls butter
●4 tbls shortening, preferably Crisco brand
●1/2 cup milk
●1/2 cup heavy cream
●1 tsp pure vanilla extract
●2 tbls melted butter
●1/2 cup heavy cream, lightly whipped**


To make the filling: Combine the peaches, sugar, cornstarch, and cognac or apple juice in a heatproof glass baking dish 9 inch square and 1 3/4 inches deep. Let sit for about 30 minutes to macerate. In the meantime, make the crust.
To make the crust: Put the flour into a food processor. Add the salt and baking powder and process for 20 seconds. Add the butter and shortening and process until well combined, achieving the texture of cornmeal. Combine milk, cream, and vanilla extract. Pour into processor and process for about 30 seconds.
To assemble: Put the dough on a floured board and roll it out to the size of the baking dish. Place the dough on top of the fruit. Brush with the melted butter. Bake for about 30-35 minutes.
Serve while still warm with lightly whipped cream on the side.
(Recipe source:“To The Good Life! Entertaining with Annemarie” by Annemarie Huste)