Recipe Monday

I know it's been awhile since I've done one of these, but I a made a pretty great recipe last night, if I don't say so myself, that deserves a post. I recently got quite a few free peaches, and not being a canner, I decided to freeze them. So I got one bag out and made this receipe.

Crunch Peach Cobbler

*1 can (29 oz.) or 2 cans (16 oz.) cling peach slices in syrup (I used about 7 peahces that had been cut and frozen, if you want to use fresh, use about that many and add sugar to them and let set for a while, maybe for a day in the fridge and let some of the juices come out since you need it)
*1/2 c. plus 1 Tbls. sugar, divided
*1 Tbls. cornstarch
*1/2 tsp. vanilla
* 2 c. flour, divided
*1/2 c. packed brown sugar
* 1/3 c. old-fashioned or quick oats
* 1/4 c. butter, metled
* 1/2 tps. cinnamon
* 1/4 tsp. nutmeg (I added this one myself, I feel you can't have peaches without nutmeg)
* 1/2 tsp. salt
*4-5 Tbls. cold water

Drain peaches and reserve 3/4 c. of syrup.
Combine 1/3 c. sugar and constarch in small saucepan. Slowly add in reserved syrup. Stir well. Add vanilla. Cook over low heat, stirring constantly, until thickened (doesn't thicken a lot, or not as much as I expected). Set aside.
Combine 1/2 c. flour, brown sugar, oats, butter, cinnamon, and nutmeg in a bowl; stir until mixture forms coars crumbs. Set aside.
Preheat over to 350 degrees. Combine remaining 1 1/2 c. flour, 1 Tbls. sugar, and salt in small bowl. Cut in shortening until mixture forms pea-sized pieces. Sprinkle water, 1 Tbls. at a time, over flout mixture. Toss lightly with fork until mixture hold together. Press together to form a ball.
Roll out dough into 10-inch square, 1/8 inch thick. Fold dough in half, then in half again. Carefull place folded dough in center of 8x8 baking dish. Unfold and press onto bottom and about 1 inch up sides of dish. Arrange peaches over crust. Pour sauce over peaches. Sprinkle with crumb topping.
Bake 45 minutes. Serve wamr or at room temperature with whipped cream, although last night we used ice cream, just as good if not better.

Enjoy