Lattice Topped Peach Cobbler Recipes

LATTICE-TOPPED PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Toss peaches with next 6 ingredients in large saucepan. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish sprayed with cooking spray.
• Unroll pie crust; sprinkle with cinnamon sugar. Cut into 12 strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Cut remaining dough into shapes with small cookie cutters; arrange on top of crust.
• Bake 28 to 30 min. or until filling is hot and bubbly, and crust is golden brown.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

LATTICE-TOPPED APPLE-APRICOT COBBLER FOR A CROWD

Steps:

• Pastry, in a large bowl, mix the flour, sugar and salt to combine.
• Cut the butter into about 16 pieces and scatter over the flour mixture.
• With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
• Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
• Less milk might be sufficient, or mix in a little additional milk, if needed.
• With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
• Refrigerate at least 2 hours before rolling.
• Adjust rack to lower third of oven.
• Preheat oven to 375 degrees F.
• Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
• Add the zest; toss gently to mix thoroughly.
• Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
• Dot with butter.
• Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
• With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
• Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
• Weave a lattice top over the fruit, spacing the strips evenly.
• If desired, sprinkle the crust with additional granulated sugar.
• Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
• Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
• A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.