Momma Loggins' Cantaloupe and Peach Cobbler
Ingredients
- 2 C. Gold Medal® 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. Gold Medal all-purpose flour
- 1 Tbs. butter
- 1 tsp. ground nutmeg
- 1 ripe medium cantaloupe, peeled and sliced (4 C. pieces, about 3x1
- 1/2 inches each)
- 1 can (29 oz.) sliced peaches in syrup, undrained
- 1/2 C. packed brown sugar
- 1/2 tsp. ground nutmeg
Directions
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. 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
