Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

For the filling:
6 cups (1.5 L) canned or fresh sliced peaches
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) all-purpose flour
3 Tbs (45 ml) melted butter
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly grated nutmeg

For the dough:
1 1/4 cups (310 ml) lard (traditional) or butter
3 cups (750 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 cup (125 ml) water

Combine all the filling ingredients in a Dutch oven and bring to a
boil over moderate heat. Cook until the mixture thickens and begins
to stick to the pot, about 15 minutes. Remove from the heat and
scrape the sides and bottom of the pot to loosen the filling. Set
aside.

To make the dough, cut the lard into the flour until the mixture
resembles coarse meal. Add the sugar, salt, cinnamon, and baking
powder and stir to combine. Add the water and stir just enough to
make a dough. Roll to a thickness of about 3/4 inch (2 cm) on a
floured surface and cut into circles with a biscuit cutter. Place as
close together as possible on top of the peach mixture. Bake
uncovered over hot coals or in a preheated 350F (180C) oven until the
peach mixture is bubbling and the biscuits are lightly browned, about
30 minutes. Cool for at least 20 minutes before serving.

Serves 8 to 12

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