Nola's Peach Cobbler + Crust Recipe
OK you have to understand I measure in abouts, so...
6 cups flour, I did half and half
2 teaspoons salt
2 1\2 cups coconut oil use cool not COLD since I had to let it warm up
1 1/4 to 1 1/2 cups COLD water
Cut the oil into the flour and salt. When it is cut into corn-meal like texture add the water all at once and mix. I didn't like the way it looked with the oil so I added more flour before I did the water, how much you ask???? A couple of hand fulls, until the mixture wasn't as oily looking.
Now you see why I didn't just post the recipe.
This makes enough crust for about 7 crust. Make them into balls and ziplock them. Instructions say wrap in foil and such. I toss them in a big zip lock. Take out and let thaw before you use them. I always double this recipe because I hate having to make it, but kids love doing the flour and oil and it is great sensory input for them.
I dumped two quarts of home canned peaches in my pan, melted a stick of real butter and added that, sprinkled a little sugar, rolled out my crust cut in strips and put a layer both ways sprinkled with more sugar, another layer and more sugar. Never a lot of sugar just a little each time. Then cooked it. My cobbler pan was my mom's and it is an odd size, maybe 10x15 or so.
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