Peach Cobbler

Preheat oven to 325 degrees. Prepare one crust for bottom of an 8-by-8-inch baking dish. Roll out crust and cover bottom and sides of dish. Sprinkle a bit of granulated sugar, nutmeg and cinnamon on top. Using your index finger on one hand and your thumb and index finger on the other, form a ridge around the top of the pan. Bake crust in the oven until lightly brown (about 10 to 15 minutes). Remove and allow to cool. In a large saucepan, mix peaches, granulated sugar, brown sugar, and cornstarch. Bring to a boil. Reduce heat to medium. Add 4 tablespoons of butter, 1 tsp. nutmeg, ½ tsp. cinnamon, and vanilla. Continue to simmer until mixture thickens. Remove from heat and allow to cool slightly. Pour mixture into prepared crust. Roll out second crust into a 9-inch square. Cut into strips. Starting on one corner of your cobbler, lay one strip vertically across and lay a second one perpendicular to the first. Continue laying strips in an alternating pattern interlacing them with the previous strips to form a latticework top. Tuck the edges up against the ridges of the bottom crust. Sprinkle the top with granulated sugar, cinnamon, and nutmeg. Dot the top with 2 tablespoons of butter cut into small pieces. Place on the center rack of your oven and bake until the crust is golden brown.

*Pie Crusts:
1 c. flour
1/2 c. margarine
3 oz. cream cheese

Method:

Cut margarine into small cubes. Combine all three ingredients. Using your fingers, mix ingredients to form a dough. Knead for about 30 seconds and roll out to form your crust.


Source: NBC 5 (WMAQ) Chicago