Crusty Peach Cobbler

About 8 cups sliced fresh peaches
2 cups sugar
2 to 4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/3 cup butter or margarine

Pastry for double-crust pie

Vanilla Ice Cream

Combine first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of the peaches into a lightly buttered 8-inch square pan; top with pastry square. Bake at 475 Degrees F. for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.

Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned. Spoon into serving bowls, and top each with scoop of ice cream.

Yield: 8 servings

Recipe from The Southern Living Cookbook

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