old fashioned peach cobbler

Name: OLD FASHIONED PEACH COBBLER
Prep time: 40 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 10 tablespoon(s) cold unsalted butter, cut into small cubes, divided, plus more for the baking dish; 4 pound(s) peaches (10 to 12), peeled, pitted and thickly sliced; 1 cup(s) granulated sugar, divided; 1 tablespoon(s) plus 1 teaspoon cornstarch; 2 teaspoon(s) pure vanilla extract; 1 teaspoon(s) fine sea salt, divided; 1 teaspoon(s) ground cinnamon (optional); 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/4 cup(s) non-hydrogenated vegetable shortening, chilled; 2/3 cup(s) lowfat buttermilk; 1/4 cup(s) turbinado sugar

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season.

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(1 rating)

yield 12 to 14 Servings

prep time 40 Min

cook time 1 Hr

method Bake

Ingredients For old fashioned peach cobbler

10 Tbsp

cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
4 lb

peaches (10 to 12), peeled, pitted and thickly sliced
1 c

granulated sugar, divided
1 Tbsp

plus 1 teaspoon cornstarch
2 tsp

pure vanilla extract
1 tsp

fine sea salt, divided
1 tsp

ground cinnamon (optional)
2 c

all-purpose flour
2 tsp

baking powder
1/4 c

non-hydrogenated vegetable shortening, chilled
2/3 c

lowfat buttermilk
1/4 c

turbinado sugar

How To Make old fashioned peach cobbler

1
Preheat the oven to 350°F. Butter a 9x13-inch baking dish; set aside. In a large bowl, toss together peaches, 3/4 cup of the granulated sugar, cornstarch, vanilla, 1/2 teaspoon of the salt and cinnamon (if using); set aside.

2
In a food processor, pulse flour, remaining 1/4 cup granulated sugar, baking powder and remaining 1/2 teaspoon salt until combined. Add 8 tablespoons butter and shortening and pulse until pea-sized lumps remain. Add buttermilk and pulse again, just until mixture forms a rough dough.
3
Stir peach mixture well, then transfer to prepared dish. Drop dough onto peaches in large dollops. Melt remaining 2 tablespoons butter and brush onto dough, then sprinkle all over with turbinado sugar. Bake until peaches are tender and bubbly and biscuits are puffed and golden brown, about 1 hour. Serve warm or at room temperature.
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