Southern Peach Cobbler

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Total Time
1hr 30mins
Prep
45 mins
Cook
45 mins

My little cousin calls this dish "Peach Cobblet" because when he was younger, he couldn't pronounce "Cobbler." This cobbler is a spin-off of my mother's recipe. The crust is buttery and flaky (I use a butter+shortening mix), it's not too thick and not too thin, and it's a FLAVORED crust, so it boasts a lot more than just butter and flour. The filling is perfect and can be adjusted to your taste. This is a REAL, TRADITIONAL STYLE COBBLER, the way it was meant to be. No biscuit-topping and no lattice-style crust here. Serve warm with premium vanilla bean ice cream or serve with whipped topping, drizzled caramel, and a sprinkle of nutmeg.

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Ingredients

Nutrition

Directions

  1. Sift flour and salt into a large bowl. Mix in sugar, nutmeg, and cinnamon.
  2. Cut in shortening and butter until the texture is grainy and crumbly.
  3. Add 5-6 tablespoons of water at a time and gradually squeeze in the orange juice, stirring with a fork and adding touches of flour until your dough is smooth and semi-dry. Form dough into ball.
  4. Preheat oven to 350 degrees.
  5. Cut the dough in half. Sprinkle a dry, clean surface with a small 1 tablespoons of the flour.
  6. Roll out one half of the dough in the shape of your dish and place in a small butter-greased 8x8 or 9x9 glass, square/rectangular cobbler or casserole dish.
  7. Re-sprinkle surface with second tablespoon of flour and roll out second half in the same shape and set aside.
  8. In a medium-sized bowl, combine peaches, butter, sugar, nutmeg, cinnamon, salt, lemon juice, and cornstarch. Taste and add more sugar, cinnamon, or nutmeg if desired.
  9. Pour peaches mixture into crust and smooth over.
  10. Top the baking dish with the second crust and fold bottom and top crusts over onto the cobbler to seal the cobbler.
  11. Bake in center of oven at 350 degrees for 45 minutes or until golden brown.
  12. Cool for at least 25 minutes before serving, allowing filling to thicken.