Momma Loggins' Cantaloupe and Peach Cobbler


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This is a recipe that's been in our family for 2 or 3 generations in Mississippi, and I am 75 years old and still carry on the tradition.

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Serving Size / Yield

1 cobbler


  • 2 C. all-purpose flour
  • 1/2 C. butter, softened
  • 1/3 C. cold water
  • 2 1/2 C. granulated sugar
  • 1/4 C. water
  • 2 Tbs. all-purpose flour
  • 1 Tbs. butter
  • 1 tsp. ground nutmeg
  • 1 ripe medium cantaloupe, peeled and sliced
  • 1 can (29 oz.) sliced peaches in syrup, undrained
  • 1/2 C. packed brown sugar
  • 1/2 tsp. ground nutmeg

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Heat oven to 375°. Stir together 2 C. flour, 1/2 C. butter and 1/3 C. cold water until mixture forms a ball. Roll about one-third of the dough 1/4-inch thick on floured cloth-covered board. Cut into strips about 3x2 inches each; set aside. Roll remaining dough into rectangle about 14x10 inches; set aside. Stir together granulated sugar, 1/4 C. water and 2 Tbs. flour in 3-quart saucepan. Peel cantaloupe and slice into pieces 3" by 1.5". Stir in 1 Tbs. butter, 1 tsp. nutmeg, the cantaloupe and peaches. Heat to boiling over high heat, stirring occasionally. Stir in pastry strips; reduce heat to medium. Cook about 5 minutes, stirring gently and occasionally, until thickened. Pour mixture into ungreased rectangular pan, 14x10x2 1/4 inches. Cover with remaining rolled dough; seal to edges of pan. Stir together brown sugar and 1/2 tsp. nutmeg. Sprinkle on top. Bake 35 to 40 minutes or until top is golden brown. Serve warm with whipped cream or ice cream. Cover and refrigerate any remaining cobbler.

Estella Loggins, Betty Crocker 3rd place winner, 2001

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