Peach cobbler is a family favorite. It’s peachy goodness is always welcome — whether it’s Sunday dinner or the Thanksgiving holiday, you can’t go wrong with peach cobbler.
I was at the hair salon recently and got into a discussion about how to make peach cobbler. Mrs. Russell said she made hers with fresh peaches. Fresh peaches in November? Where are you going to find those? Mrs. Russell just laughed and said she planned ahead and put some in her freezer. My hair stylist said she only used canned peaches. Me? I can go either way.
We then got into a discussion on double crust or single crust. Mrs. Russell said single crust…put it on the top only and my hair stylist agreed. The bottom crust gets doughy or sticky. That’s the best part I said…all of that delicious peachy sauce soaking into the bottom crust. It’s mmmmmmm mmmmmm good. Regardless of how it’s made, the three of us agreed that peach cobbler was a welcome addition to any meal.
Served warm with ice cream on top ? Or anyway you can get it?
Fresh peaches or canned peaches, either way, you can make a delicious peach cobbler your family will love. Here’s my recipe.
Peach Cobbler Recipe
Butter Crust
2.5 Cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks unsalted butter (very cold, cut into small cubes)
6-8 Tablespoons ice cold water
Whisk the dry ingredients together.
Use a pastry cutter or two knives to cut the butter into the flour.
Sprinkle with cold water and work it in to form a soft dough ball.
Wrap the dough ball in plastic wrap and place it in the refrigerator for about 30 minutes.
Remove dough when ready. Cut the dough ball in half. Roll out each half to fit your dish.
PEACH COBBLER FILLING:
(2) 29 ounce cans of peaches in heavy syrup
1 cup granulated sugar
1/2 cup light brown sugar
2 Tablespoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice
Butter a deep dish pie dish or another deep baking dish to bake your cobbler in.
Mix all ingredients for the peach cobbler filling in a large sauce pan. Give it a good stir.
Cook on medium heat for about 20 minutes or until peaches begin to soften.
ASSEMBLING COBBLER:
Place one pie crust on the bottom of the baking dish (if you choose to use two crusts). Make sure to bring it up the sides.
Sprinkle the bottom crust with a cinnamon and sugar mixture.
Pour the cobbler filling into the prepared dish.
Place a crust on top of the cobbler. You can place the crust on one large sheet making sure to prick it in the center or you can cut strips and make a lattice type crust.
Pinch edges down.
Bake on 350 degrees for about 45 minutes.
Remove from oven and let cool. Filling will be very hot.
Serve as desired but ice cream on top really works!
Serves eight to ten
