20 November 2008

Old School Peach Cobbler

This is a great recipe for Peach Cobbler if you don't mind taking the time and making one from scratch... which means NO canned peaches and NO store bought crusts. I made this a week ago for Whitnee and she LOVED it (at least that's what she told me)!!!!!

I got the recipe from family.com and I was looking for an original recipe that used fresh peaches and had a great crust as opposed to just drop biscuits over fruit and calling it a cobbler. This is a flaky pastry enclosing peaches flavored with lemon and orange juice and spiced with nutmeg and cinnamon. DELICIOSO!!!

Get out your Rolling Pin! You'll Need:
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup cold water
  • 3 pounds fresh peaches - peeled, pitted, and sliced
  • 1/2 cup lemon juice
  • 1/2 cup orange juice
  • 1/2 cup butter (1 stick)
  • 2 cups white sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon white sugar
  • 1 tablespoon butter, melted

In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. (Whitnee has a food processor that could also be used to mix the dry ingredients with the shortening but I like using the pastry blender.) In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. It forms a perfect ball of dough. Chill 30 minutes.

Preheat oven to 350 degrees F. Roll out half of dough to 1/8 inch thickness. Place in an ungreased 3 quart 9x13 inch baking dish, covering bottom and the quarters of the way up the sides. Bake for 20 minutes, or until golden brown.

In a large very large saucepan or pot, mix the peaches, lemon juice, and orange juice. There's a lot of peaches so I had to use a wok, it was all we had that was big enough. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. I just drew a knife down the rolled-out dough and it worked great. The recipe says to weave strips into a lattice over peaches, but I don't know how to lattice so I just layed them over the standard way. Sprinkle it with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

MMMMMMMMmmmm, it's start to smell wonderful.

 This goes best with Ice Cream, maybe Cool Whip too, I'm glad it was a success because I've never made peach cobbler and I was dying to make one. My aunt next door to me growing up used to make it all the time and it was amazing. Sometimes you taste dishes growing up that were so good that you decide you'll try to remake that same taste. I may experiment with other versions in the future but for now this one is GREAT!

My baby liked it...so I'm happy.


  1. Um yeah..this was bangin! Baby's so good in the kitchen...

  2. the image of a wok full of peaches makes me smile. what else can we put inside besides peaches? i'm not the biggest fan.

  3. I dont really do cooked fruit dishes but I think I would give this a try. Save us some next time you make it. Dave: some things should be made in their original glory...



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