DIXIE KITCHEN AND BAIT SHOP PEACH COBBLER Makes 10 servings For the filling: 15 cups frozen peaches (about seven 10-ounce bags), thawed and drained 1 1/2 cups granulated sugar 1/4 cup packed brown sugar 3 tablespoons all-purpose flour 1/2 rounded teaspoon cinnamon 1/2 teaspoon nutmeg 3/4 cup peach juice (the juice drained from the frozen peaches is fine) 1/4 cup (1/2 stick) butter, cut into small pieces For the crust: 2 cups all-purpose flour 1 teaspoon salt 2/3 cup Crisco shortening 1/4 cup (1/2 stick) butter, cut into small pieces 1/3 to 1/2 cup ice water 1. Heat the oven to 375 degrees. Lightly coat a 9-by-13-inch baking pan with cooking spray. 2. To make the filling, arrange the peaches in an even layer in the prepared baking pan. Set aside. 3. In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside. 4. To make the crust, in a medium bowl, whisk together the flour and salt. Add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps. 5. Slowly add the water, adding enough and mixing only until the dough holds together. Do not overmix. 6. Place the dough between 2 sheets of parchment paper. Roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick. 7. Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler. 8. For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan and make a couple of slits in the top. 9. Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving. Georgia peach cobbler Source: Georgia Peach Commission Yield: 24 Servings Ingredients Peaches 1/4 cup lemon juice 1-1/2 tsp. almond extract 8 lbs. peaches, peeled and sliced 2 lbs. sugar 3 oz. flour Biscuit Topping 1 lb. 14 oz. flour 2 oz. sugar 1-1/2 oz. baking powder 2 tsp. ground nutmeg 8 oz. vegetable shortening 1-1/4 cups milk 4 eggs, beaten Cobbler 2 oz. sugar 1 tsp. ground nutmeg 3 cups sweetened whipped cream 24 mint sprigs Preparation 1. Peaches Combine lemon juice and extract. Gently toss with peaches in full-size hotel pan. Combine sugar and flour; gently toss into peach mixture to combine. Bake in 400ºF. oven about 45 minutes until heated through, stirring occasionally. 2. Biscuit Topping In mixer bowl combine dry ingredients. On low speed, beat in shortening until crumbly and combined. Combine milk and eggs; gradually beat into flour mixture just until moistened. 3. Cobbler Scale biscuit dough into 24, 2-1/3oz. portions. Evenly space 4 x 6 over hot peach mixture. Combine sugar and nutmeg; generously sprinkle over each biscuit. Bake at 400ºF. about 20 minutes until biscuits are golden brown. For each serving: Plate one biscuit with peach mixture. Serve warm with 2 Tbsp. whipped cream; garnish with mint sprig.