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!
Servings 15
Calories 375kcal
Ingredients
Crust
- 2 1/2 cups flour
- 3 Tbsp. sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- 1/4 cup cold water
Filling
- 3 lbs. fresh peaches about 9 large ones
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/2 cup butter
- 2 cup sugar
- 1/2 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 1/8" 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