Old fashioned peach cobbler is a mix between a cobbler and a deep dish pie. Baked in a 9 x 13" baking dish, it's big enough for the whole family!
If you like this recipe you'll love our fresh blackberry pie with a flaky buttermilk crust and our fresh cherry pie!
I am a summer fruit junkie. I just can't get enough of the bold flavors of peaches, nectarines and any sort of berries. My kids are the same way. It's like candy for them and so it is a win win situation when I find a great sale on fruit! I am so excited to share our favorite dessert with you today. This old fashioned peach cobbler is a recipe that I found on allrecipes.com and is a mix between a cobbler and a deep dish pie, baked in a 9x13 casserole dish. It's a nice, big, dessert. Plenty to feed the entire family.
Old Fashioned Peach Cobbler Recipe
OLD FASHIONED PEACH COBBLER
Old fashioned peach cobbler is a mix between a cobbler and a deep dish pie. Baked in a 9 x 13″ baking dish, it’s big enough for the whole family!
Print
Pin
Rate
Servings: 15
Calories: 375kcal
Ingredients
Crust
- 2 ½ cups flour
- 3 Tbsp. sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- ¼ cup cold water
Filling
- 3 lbs. fresh peaches about 9 large ones
- ½ cup orange juice
- ¼ cup lemon juice
- ½ cup butter
- 2 cup sugar
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 Tbsp. corn starch
Topping
- 1 Tbsp. sugar
Instructions
- Peel and slice your peaches and set aside.
- In medium bowl, combine your flour, sugar, and salt. Work in the shortening using a pastry blender or fork until your mixture resembles coarse crumbs.
- In a small bowl whisk your egg in with the cold water. Add egg and water to your crumb mixture and work with hands to form a ball. Chill 30 minutes. Preheat oven to 375 degrees.
- Roll out half of the dough to ⅛" thick and place in a 9x13 baking dish, covering the bottom and halfway up the sides.
- Bake bottom crust for 20 minutes at 350 degrees or until golden brown.
- In a large saucepan, mix the peaches, juices and butter and cook until butter is melted. Mix sugar, nutmeg, cinnamon and cornstarch together in a separate bowl and add to the peaches in the pan. Remove from heat and pour into casserole dish.
- Roll remaining dough out into strips and lay them over your cobbler in a criss cross fashion. I like doing the classic lattice top on pies, but with the super saucy filling, it isn't possible to do that with this one. The dough gets all sticky. So I just lay the crust on top in strips and it works great.
- Sprinkle top with 1 T. sugar.
- Bake at 350 degrees for 40-50 minutes or until crust is golden brown.
- The filling will appear runny, but will thicken as it stands and cools. Cool at least an hour before serving. 2 hours is perfect.
Notes
a slight adaptation from allrecipes.com
Nutrition
Calories: 375kcal
My husband isn't big into sweets or pastries, but he absolutely loves this one. It made me feel like a million bucks when he told me it was "SO good." I have only made it with fresh peaches, but I'm thinking I will make it again with apples in the fall.
Brandy says
Hi everyone, Brandy here, and I love this cobbler/pie crossover. It's so yummy, and I like the topping better than a crumb topping or traditional cobbler topping.
Jen Nikolaus says
Brandy, this looks amazing!! I love peach cobbler! Your blog is awesome, I'm following you now and also pinning this yummy recipe!
~Jen @ Yummy Healthy Easy
Brandy says
Thanks Jen! Welcome to Gluesticks!! 🙂
Minta's Creations says
Yours and my husband both..mine isn't into sweets either can't say the same thing for my two boys though..Your pie looked delicious. Maybe you can give me some advice how to make those strips mine either fall apart or are not long enough..
Brandy says
Hi! Thank you for the comment! I actually just roll out the strips way longer than I need and then cut off the excess with kitchen shears or a paring knife after I lay them in the pan. That way I make sure I have enough! 🙂
Mammamoiselle says
This looks SO yummy!! Your photos are beautiful....
Brandy says
Hey, thanks!!