Kenya’s Mississippi Peach Cobbler


1 large can of sliced peaches
3/4 stick of salted butter
1 cup of sugar
1 teaspoon of vanilla extract
1/4 teaspoon of lemon extract
cinnamon (to taste)


Drain peaches and remove from can.
In saucepan, combine peaches, butter, sugar, extracts, cinnamon and nutmeg.
Bring to a boil under medium heat and mix well.
Remove from heat and set aside.
In bowl, place flour and Butter Crisco®.
Cut shortening into the flour until the mixture resembles small peas.
Add cold water and work dough into ball.
Roll dough ball flat with a rolling pin until dough is thin (about 1/8 of an inch thick).
Pour peach filling into a rectangular casserole dish or similar.
Tear piece of dough into smaller pieces.
Scatter the small dough pieces over the filling and mix in well.
Cut remaining dough into strips.
Then place strips diagonally, then vertically, over filling, leaving strips 1/2 inch apart.
Bake at 375 degrees F in preheated oven for 30 to 40 minutes or until crust is golden brown.
nutmeg (to taste)

1 1/2 cups of all purpose flour
3/4 cup of Butter Crisco® shortening
1/2 cup of cold water