Sep 3, 2016

Cracker Cobbler ~ Peach

Friends you know that we love our cobblers here.  This is a little different because I am making homemade crackers a recipe similar to my biscuit recipe but rolled flat and sliced like crackers or flat dumplings. They are then baked until they begin to brown on the bottom and used to top fruit. Today I'm using fresh peaches simmered in a syrup sweetened to your liking with a little bit of cornstarch added for thickening. Delicious cracker cobbler and if topped with vanilla ice cream a decadent recipe to be sure.

I remember my mama making some crusts like this.  She would call them crackers.  I don't know her recipe but she made them sometimes after rolling out her biscuits and they were very good.


8 - 10 large firm fresh peaches
2 quarts home canned
3-4 store bought cans of canned peaches

*Tip if using home or store bought canned peaches do not heat the peaches up themselves only use the juice for making the syrup.


Choose one of these Syrups

*Tip *Taste your peaches so you can decide how much sugar you should add.
*Tip If you use canned peaches use the juice of the fruit for making syrup and of course take away most of the sugar in the recipe.  Taste and add a little at a time IF any is needed. 

Light Syrup
3/4 cup sugar for light syrup
2 cups water

Medium Syrup
1 1.4 cups sugar
2 cups water

Heavy Syrup
2 cups sugar
2 cups water

*Note I used a heavy syrup my peaches were very good but tart.


2 cups self rising flour
1/2 tsp sugar
1/3 cup plus 1 Tbs. vegetable shortening
2/3 cup buttermilk

Peach Glaze

Syrup from peaches
2 Tbs. cornstarch
1/2 tsp. salt


Peel, scoop out center and slice peaches. Make the syrup of your choice by heating stirring off and on to warm and melt sugar.  Add peach slices to syrup and simmer until just tender.  Remove from stove to cool a little while you make your crackers.

Sift flour and sugar into bowl.  Add shortening cutting into flour with fork or pastry cutter until small pea sized.  Add buttermilk and stir with a fork to blend.  Fold in as much excess flour as possible without over working.  Flour a surface and knead a few times to hold together. Shape rectangular and roll 1/8 to 1/4 inch thick and approximately 12 inches more or less to get that thickness.  Slice lengthwise and 1 1/2 inches wide.  (this is just an instruction to give you an idea).  
Bake in Pre-Heated 425 degree oven until bottom of cracker/dumplings begin to brown or harden. Remove to cool.


Drain syrup from peaches and place in medium saucepan with cornstarch and salt.  Whisk frequently heating on medium to prevent sticking and burning until thickened.  You will want this to be fairly thick.  Remove to cool slightly it will thicken even more when cooling some.

Place peaches evenly in 9 x 13 baking pan.  Pour glaze over peaches.  Place crackers on top of cobbler.

Bake 15 to 20 minutes or until syrup is bubbly in center.

Remove from oven and serve while warm.

Serving Suggestion vanilla ice cream is delicious on top.

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