Fresh Peach Cobbler
Circle B Kitchen
6 cups sliced peaches* (about 10 or 11 medium-sized)
1 cup water (I usually only use about 1/2 cup, depending on how juicy my peaches are)
1 ¼ cups sugar
3 tablespoons quick-cooking tapioca (or 1 1/2 tablespoons tapioca flour)
¼ tsp salt
2 tablespoons butter, cut into pieces
1 1/3 cups flour
2 tsp baking powder
½ tsp salt
¼ cup sugar
½ cup shortening (I use Spectrum Organic shortening)
½ cup milk
Preheat oven to 425 degrees.
Combine peaches and next four ingredients in saucepan. Let stand 5 minutes, then bring to a boil over medium heat, stirring constantly. Remove from heat and turn into greased 9-inch square pan or 2-quart baking dish. Dot the peaches with the butter.
Mix flour, baking powder, sugar and salt. Cut in shortening. Gradually add milk, stirring until soft dough is formed. Knead on floured board 30 seconds. (This dough is VERY easy to work with!)
Roll or pat out dough to fit top of baking dish. Cut several slits near center of dough. Bake at 425 degrees for 20 minutes.
Let cool briefly before serving. Serve with ice cream or whipped cream, if desired.
* To peel the peaches, I just cut a small X in the bottom of each and set them in boiling water for about 30 seconds. Remove, let cool slightly, and the peels just come right off.