Mama Dip's Peach Cobbler

I’ve often been asked what my favorite dessert is, and I've never been able to decide. How in the world can you choose just one when there are thousands of delicious desserts?? Well, after all these years, I think I have finally made a decision! One dessert that I could eat and eat and NEVER get tired of is PEACH COBBLER!

I’ve made peach cobblers before, but just haven’t found the “perfect” recipe. I was determined to find that recipe the other day and I think I found it! It’s actually been in a cookbook right in my own kitchen for years. It’s perfect to me, but it really depends on how you like your peach cobbler. Some people like them sweeter, some like them spicier, and some like them cakeier! This recipe is an excellent recipe to start out with and then adapt it to your liking! Personally, I could have eaten the entire pan of cobbler as it was. But, my husband said it needed to be sweeter and my mom said it needed to be spicier. So, like I said, it REALLY depends on how YOU like it!

This recipe comes from the cookbook, Mama Dip’s Kitchen. Mildred Council, or “Mama Dip,” is the wonderful lady behind these recipes. She’s from Chatham County, North Carolina and now has a restaurant in Chapel Hill. Twenty-seven pages of this cookbook are dedicated to the story of her life of cooking. It’s definitely interesting to read. And the recipes…oh, the recipes!! If you love southern cooking, I recommend this cookbook!

Cobbler Crust (Makes top and bottom crust)

3 cups all-purpose flour

½ teaspoon salt

2 tablespoons sugar

1 cup shortening

¼ cup cold water (I ended up needing more water here – probably more like 1/3 cup)

2 tablespoons melted butter

1. Preheat oven to 375 degrees.
2. In large bowl, sift flour, salt, and sugar.
3. Add shortening and mix together well until crumbly.
4. Add water and mix to form a moist ball of dough.
5. On a floured surface, roll out half of the dough so that it will fit in the bottom of the pan. (I used 9X13 casserole dish). Press into bottom of pan and prick with a fork several times. Bake in oven for 10 minutes, or until done.  It should look done but not brown. Cool for 10 to 12 minutes.
6. Add fruit mixture (SEE BELOW).
7. Roll out the rest of the dough and place on top of fruit. Prick with a fork several times. Or roll it out, cut into strips, and make a lattice design over the fruit.
8. Brush the top crust with melted butter and sprinkle with sugar.
9. Bake cobbler for 35 to 40 minutes.

Fresh Peach Cobbler (This is her exact recipe, but I doubled it for one cobbler, keeping the crust recipe the same).
2 tablespoons self-rising flour
¼ teaspoon ginger
1 cup sugar
6 cups sliced fresh ripe peaches (OR substitute canned peaches, drained)
¾ stick butter

1. Mix flour, ginger, and sugar together. Add peaches and mix well.
2. Spread onto bottom cobbler crust (See #6 above).
3. Cut butter into small pieces and dot on top fruit mixture.
4. Place top crust over the peaches and continue with #7 above.