My sister made this lovely peach cobbler and I want to share it with the world. As you can see, she is a proud UT graduate.
She used Parker County Peaches to make this. If you don’t have access to them, I’m sorry, but you’ll have to use what you have and hope for the best.
For the peaches she soaked them in the following mixture for 36 hours (she intended to do it for 24 hours, but life got in the way).
Ginger, cinnamon, allspice, almond extract, sugar to taste. Roll your fresh cut peaches in this mixture and let it sit in the refrigerator for 24 to 36 hours.
Before covering with crust add two more fresh peaches she says for “extra peachiness and texture”
For the Ice water crust she used
Mix your dry ingredients together
Cut in butter until it resembles a coarse granular mixture
Add water a little at a time until it reaches a good consistency. Roll out top and bottom crust and use cookie cutter to cut Longhorns with the excess crust.
Bake the bottom crust 5 to 8 minutes before adding the filling and top crust.
Bake it in a 350 degree oven for 25 to 30 minutes.
Look at this ooey, gooey goodness!