Recipe - Crusty Peach Cobbler

8 cup Fresh peaches; cut or sliced up
2 cup Sugar
2 To 4 tablespoon allpurpose flour
One half teaspoon Ground nutmeg
1 teaspoon Vanilla extract
1/3 cup Butter or margarine
Pastry for doublecrust pie
Vanilla ice cream

Recipe by: Southern Living Preparation Time: 0:30 Combine peaches, sugar,
flour, and nutmeg in a Dutch oven; set aside until syrup forms. Bring peach
mixture to a boil; reduce heat to low, and cook 10 minutes or until tender.
Remove from heat; add vanilla and butter, stirring until butter melts. Roll
half of pastry to 1/8inch thickness on a lightly floured surface; cut into
an 8inch square. Spoon half of peaches into a lightly buttered 8inch
square pan; top with pastry square. Bake at 475 degrees for 12 minutes or
until lightly browned. Spoon remaining peaches over baked pastry square.
Roll remaining pastry to 1/8inch thickness, and cut into 1inch strips;
arrange in lattice design over peaches. Bake an additional 15 to 18
minutes or until browned. Spoon into serving bowls, and top each with a
scoop of ice cream. Yield: 8 servings.
Posted to TNT Recipes Digest, Vol 01, Nr 975 by Rick Shreves
rshreves@ix.netcom.com on Jan 29, 1998