The Urban Acre Betties: Peach Cobbler

Continuing our Peach theme this week...Peach Cobbler A la Mode!

One Betty has deep roots in the great state of Texas and is always trying to make the perfect cobbler...trying to compete with some of the finest in the Lone Star State.

If you have been to Texas ya'll know what she's talkin' about...they do not mess around down there when it comes to BBQ, Cobbler and Sweet Tea.

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When she married the Phoenix native also known as the Cute Banker...he had no idea what cobbler was. To this day he says, "It looks like a pie that somebody dropped."

Well, she's given up trying to force her love of fruity filled crust down his throat. He just doesn't get it.

Instead, she focuses on passing the down-home cooking methods to her 4 boys. They are growing like weeds, always hungry and would eat a pie that someone dropped.

Thankfully the kids gobble this stuff up leaving this Betty to savor only a bite or two...swimsuit season is here...and cobbler thighs...no thanks.

So here is our version of Texas Peach Cobbler from two Arizona gals:)

1/2 cup crisco

1/2 cup cold butter

2-1/4 cups flour

Cold Water

1-1/4 cups sugar

1 pinch salt

3 Tablespoons flour

2 frozen (16 oz) bags peaches or 4 cups fresh peaches peeled and sliced

1 cup water

1/4 cup butter

Combine crisco and 1/2 cup of cold butter in a bowl with 2-1/4 cups of flour.

Using a pastry cutter work the dough until crumbly and course.

Add about two Tablespoons of cold water or just enough that the dough sticks together.

Once you have a nice round ball, turn it onto a floured surface and roll thin.

(The secret to good pie crust is not overworking the dough and using COLD ingredients)

Cut up remaining 1/4 cup of butter and place in the bottom of a standard 9x13 baking dish.

in a separate bowl combine peaches and water. Add sugar and 3 T of flour. Stir to coat peaches.

Transfer Peaches to baking dish and top with rolled out crust. Sprinkle with a little sugar and bake at 350° for about 50 minutes or until crust is golden.