Tracker Pixel for Entry

​Deep Dish Peach Cobbler

All About Food | May 20th, 2015

photo by Amanda TiptonMother's Day has passed, I wanted to honor my mom, Donella Peterson (who left way too soon some 13 years ago), by mentioning the wonderful cooking skills she taught me. She would tell you in a heartbeat that shewas “not a cook.” But she was wrong. She was a cook -- and a very good one at that.

My mother was from the South and she was really good at making collard greens, mac and cheese and (oh my gosh) the best cornbread. I mean the best cornbread on the planet.

She was particularly good at desserts. One of my favorites was peach cobbler. And I dare to dispute those that say "well it's just peachpie." Nope. Not down South. It is called peach cobbler.

Donnie always made itin a round baking dish. It had drops of pie dough, just like dumplings, inside of it. It is the most delicious treat ever, and once or twice a year I make it. Though it's never like my mother’s, I'm getting better at it every year. I think it's lovely when we grownups put food in our mouth and it brings back the memories of our mother and/or father -- or just plain old family.

So this a late Mother’s Day honor to my mom,Donnie. Below is a recipe for peach cobbler taken out of “The Black Family Reunion Cookbook, Recipes and Food Memories from the National Council of Negro Women,” copyright 1991.

Deep Dish Peach Cobbler

Serves eight people

Crust:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cupbutter or margarine

4-6 tablespoons water

Filling:

2 cans (29 ounces each)peach slices and syrup

1/2 cup firmly packed brown sugar

2 tablespoonsall-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoonallspiceDash of salt

1/2 cup reserve peach syrup

1 tablespoon lemon juice

1 tablespoon butter or margarine

1. Heat oven to 400°

2. For pastry,combine flour and salt in a medium bowl.Cut in butter until mixture resembles

coarse crumbs.Sprinkle with water while mixing lightly with a fork.Form intoball. Roll two thirds of Bill into 13 in square on lightly floured surface.Place in 8 in square baking dish.

3. For filling, drain peaches, reserve ½cup syrup.

4. Combine brown sugar, flour, cinnamon, nutmeg, allspice and saltin a large bowl. Add peaches, reserved syrup and lemon juice. Mix lightly.Spoon into pastry shell. Dot with butter.

5. Roll remaining dough into 9 inchsquare. Cut into eight strips. Place strips across fruit to form lattice.Sealand flute edges of pastry. Bake at 400 degrees for 40 to 45 minutes or until golden

brown. 

Recently in:

By Winona LaDukewinona@winonaladuke.com The business of Indian Hating is a lucrative one. It’s historically been designed to dehumanize Native people so that it’s easier to take their land. ‘Kill the Indian, save the man,”…

SHSND delves into their ornament collectionBy Jenny Yearoushistory@nd.govIn 2017 we received Christmas ornaments from the North Dakota Former Governors’ Residence. The ornaments were gifts from local chapters of the Germans from…

Saturday, December 21, 7 p.m.Drekker Brewing, 1666 1st Avenue N, FargoEmbrace the naughty and celebrate the dark side of the solstice. From 7-close, Drekker’s mavens of mischief transform their taproom. There’s a photo booth,…

By Sabrina Hornungsabrina@hpr1.com I’m really sick of the “Nobody wants to work anymore” narrative. Like, really sick. I can’t hide the eye rolls and I don’t even try to hide them anymore. In fact, I feel like they’ll…

By Ed Raymondfargogadfly@gmail.comA new type of Civil War: “smash-and grab” capitalism and healthcare The Divided States of America has the greatest economic inequality among wealthy nations on Planet Earth and has birthed a…

By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…

By Rick Gionrickgion@gmail.com In this land of hotdish and ham, the knoephla soup of German-Russian heritage seems to reign supreme. In my opinion though, the French have the superior soup. With a cheesy top layer, toasted baguette…

By John Showalterjohn.d.showalter@gmail.com Local band Zero Place has been making quite a name for itself locally and regionally in the last few years. Despite getting its start during a time it seemed the whole world was coming to…

By Greg Carlsongregcarlson1@gmail.com Writer-director Nicole Riegel’s sophomore feature “Dandelion” is now playing in theaters following a world premiere at South by Southwest in March. The movie stars KiKi Layne as the…

By Sabrina Hornungsabrina@hpr1.comIn 1974, the Jamestown Arts Center started as a small space above a downtown drugstore. It has grown to host multiple classrooms, a gallery, performance studio, ceramic studio and outdoor art park.…

By John Showalterjohn.d.showalter@gmail.comHigh Plains Reader had the opportunity to interview two mysterious new game show hosts named Milt and Bradley Barker about an upcoming event they will be putting on at Brewhalla. What…

By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…

By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…

By Josette Ciceronunapologeticallyanxiousme@gmail.com What does it mean to truly live in a community —or should I say, among community? It’s a question I have been wrestling with since I moved to Fargo-Moorhead in February 2022.…

By Faye Seidlerfayeseidler@gmail.com On Dec 5, the Turning Point USA chapter at North Dakota State University hosted an event called BisonFest. This event featured Chloe Cole, a former trans kid, known for detransitioning and…

By Curtis W. Stofferahn, Ph.D.Curtis.stofferahn@email.und.edu In June, two events markedly contrasted the difference between two different visions of agriculture: precision agriculture and regenerative agriculture. The dedication…