Ingredients:

• 5 cups frozen peaches (about seven 10-ounce bags), thawed and drained

• ½ cups granulated sugar

• ¼ cups packed brown sugar

• 3 tablespoons all-purpose flour

• ½ rounded teaspoon cinnamon

• ½ teaspoon nutmeg

• ¾ cup peach juice (the juice drained from the frozen peaches is fine)

• ¼ cup butter, cut into small pieces

• Crust (recipe below)

Preparation:

1. Preheat the oven to 375 F. Lightly coat a 9 x 13-inch baking pan with cooking spray. Arrange the peaches in an even layer in the pan; set aside. In a large bowl, whisk together the sugars, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour mixture over the peaches. Sprinkle with butter; set aside.

2. Prepare crust and place on top. Bake for 50 minutes to 1 hour, or until crust is golden brown. Let stand 10 minutes before serving. Makes 10 servings.

Crust:

• 2 cups flour

• 1 teaspoon salt

• ⅔ cup Crisco shortening

• ¼ cup butter

• ⅓ to ½ cup ice water

Preparation:

1. In a medium bowl, whisk together flour and salt. Add shortening and butter, cut into small pieces. Use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.

2. Slowly add 1/3 to 1/2 cup ice water, adding enough and mixing only until the dough holds together. Do not over mix.

3. Place the dough between 2 sheets of parchment paper. Roll out into a rectangle slightly larger than the baking pan and about 1/4 inch thick.

4. Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler. For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim to fit just inside the edge of the pan.