It's peach season in Georgia, so it's a perfect time to share this recipe I found in my grandmother's cookbook.
Prize Winning Peach Cobbler
3 cups sliced rip peaches (Flossie won with Elberta peaches)*
¼ teaspoon salt
1 cup sugar (or to taste)
2 tablespoons butter
½ teaspoon cinnamon
1 teaspoon cornstarch
Preheat oven to 400 degrees. Spray an 8x8” pan with cooking spray.
Mix ingredients into a large saucepan and put on low heat until good and hot. Then let cool.
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup Crisco
Put above in a large bowl and mix with a pastry blender or fork. Add 4 tablespoons of water. Form into a ball and divide in half. Roll out each half large enough to fit and cover an 8x8” pan.
Line the pan with half of the pastry. Add the fruit. Put the rest of the pastry on top. Bake for about an hour or until crust is golden brown.
*This recipe was on a newspaper clipping from the 1970s. This is the information written about the recipe in the clipping:
A 30 year old resident of Porter, Okla., is busy baking peach cobbler for the cobbler contest at the Porter Peach Festival next Saturday, Aug. 4.
Flossie Reeser, whose cobbler was the prize winner in that contest in 1977, says she’ll take the trophy again this year – if the contest isn’t like last year’s.
She did enter last year’s contest, but a few days beforehand gave her recipe to another Porter woman who, to Flossie’s delight, baked a better cobbler and won the contest.
“It wouldn’t be fair if I won every year,” she says generously.