Crusty Peach Cobbler recipe

Source: Southern Living

8 cups fresh peaches; sliced
2 cups granulated sugar
2 to 4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/3 cup butter or margarine
Pastry for double-crust pie
Vanilla ice cream

Combine peaches, sugar, flour, and nutmeg in a Dutch oven; set aside until syrup forms.

Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat; add vanilla extract and butter, stirring until butter melts. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan, then top with pastry square.

Bake at 475 degrees F for 12 minutes or until lightly browned.

Spoon remaining peaches over baked pastry square.

Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned.

Spoon into serving bowls, and top each with a scoop of ice cream.

Yield: 8 servings