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   Granny's Southern Peach Cobble

For the crust:
2 2/3 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Salt
12 tablespoonsChilled, unsalted butter, cut into pieces
4 tablespoonsVegetable shortening, cut into pieces
6 to 8 tablespoons Ice water

For the filling:
8 Cups fresh peaches, Sliced
2 Cups Sugar
1/4 Cup  Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Ground nutmeg
1/3 C up Butter

Mix flour, sugar and salt in large mixing bowl.  Add butter and  shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

Roll out  dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.

         # 2

1/4 cup plus 2 tablespoons butter
1 1/4 cups sugar, divided
3/4 cup all-purpose flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk
2 cups sliced peaches

Melt butter in a 2-quart baking dish. Combine 3/4 cup sugar, flour, baking powder, and salt; add milk, and stir until mixed. Pour batter over butter in baking dish, but do not stir. Combine peaches and remaining 1/2 cup sugar; spoon over the batter. Do no stir. Bake at 350 degrees for 1 hour. Yield

Liberty is not the power of doing what we like, but the right of being able to do what we ought.