PEACH COBBLER  

A cobbler is a deep fruit pie with some sort of crumble pastry or pie crust on top instead of a crust on the bottom.  Mom also would add dumplings to it.  I don't why I just know it was good.

I still have mom's big wide white pan that she used to cut up any vegetable, snap any bean, or slice any fruit.

8 Large ripe peaches, pitted, peeled and thickly sliced or use your judgment as to the amount of peaches

1 teaspoon of nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 1/2 cups flour

1/4 teaspoon salt

1/2 cup shortening

1 cup of sugar

Preheat oven to 375° F

Mom would mix the peaches, sugar, nutmeg, cloves, and cinnamon in a deep baking dish measuring about 9 inches.  She would set the mixture aside and make the pie crust.

Mom would mix together 1 1/2 cups of flour and about a 1/2 cup of shortening and a 1/4 teaspoon of salt.  Using a fork she would blend the mixture until it appeared as crumbs and using a drop or two of water she would roll the mixture into a ball.  Using a rolling pin she would roll the dough out into a round very flat crust beyond the size of the baking dish.

It would never take the peaches and the other ingredients long to make its own syrup.

Before mom would cover the peaches with the crust she would cut off the excess crust and roll into several balls and add to the peaches ( the number of dumplings depends on the size she made them).  Hence peaches and dumplings pie.

Please bake for about 45-50 minutes

Remember you could leave out the dumplings and still have a fabulous peach pie.