Y’all! Peaches are in their prime, and I have been craving peach cobbler! Perfect for a summertime soirée, this old fashioned Southern cobbler will knock your socks off! EnJOY!

Peach Cobbler

(yield: one cobbler serves 8-10)

3/4 cup shortening

2 cups of all purpose flour

1/2 teaspoon salt

1 tablespoon sugar

ice water

10 fresh peaches

1 teaspoon cinnamon

4 tablespoons butter, diced

1/4 cup sugar, plus 2 tablespoons

egg wash, 1 egg + 1 tablespoon water


Preheat oven to 325 degrees. In a large bowl, sift flour, salt and 1 tablespoon sugar. For the crust, cut the shortening with the sifted flour mixture until small beads form. Add just enough ice water to hold dough together (I added about 5 tablespoons of ice water). Place 1/2 of the dough in the refrigerator. On a floured surface, roll the remainder of the dough until about 1/8″ thick. Line the bottom of your pie dish (my dish is 10 1/2″ diameter), and flute edges of sides.

Peel and slice peaches into wedges and place in a large bowl. Add cinnamon and mix until peaches are coated. Layer peaches in in your pastry-lined dish, and repeat until peaches fill your dish. Top peaches with diced butter and 1/4 cup sugar. Remove remainder of dough from refrigerator, and roll dough on a floured surface. Cut into 1/2″ strips, and weave the strips on top of the peaches until a lattice pattern is formed. Brush egg wash on top of latticed dough, and sprinkle 2 tablespoons of sugar on top.

Bake cobbler for about one hour, or until dough is slightly browned. Absolutely delicious served plain or with a scoop of vanilla ice cream or whipped cream._JTR1801



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