Everytime my great-grandma made her homemade peach cobbler I couldn't pass it up, ever. It was always baked to perfection; thick, crumbly crust, smooth, juicy peaches, and a sweet, sugared top crust. My birthday and Christmas gift request from her seemed to end up being peach cobbler. No box pie could ever compare to her original recipe. The absolute best part of it is knowing that she made it from scratch and it wasn't rushed. So be patient and enjoy the following process as much as the irrestible end result...
To start it off right, pick fresh peaches. Peeled and sliced it should be 4 cups full. Now set those aside and begin the crust. In a large bowl mix together flour, sugar, baking powder, salt, butter, and milk. Mix til it becomes a soft dough. Pull from the bowl and knead 10 times. Now take half of the dough and roll out the dough to fit the 9x13in baking pan. Before laying the dough in, grease the bottom of the pan with excess butter. Let it sit while fixing peachy filling. Preheat oven to 350 degrees.
Next, take a medium size pot and put the peaches, sugar, brown sugar, cinnamon on high heat until boiling. Once it boils, pull it from the heat and pour into crust. Finally take the secong half of dough and roll it out and cut into strips. Seal the top layer of dough to bottom layer, on top of peaches. Sprinkle sugar over top and bake for 1 hour.
Once timer has beeped, remove from oven and let it cool slightly, enough so you don't burn your mouth. Serve warm with cold glass of milk or scoop of vanilla ice cream. Enjoy!
Originally Submitted
9/1/2010
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