* blue ribbon birthday cobbler * double crust
This is my husband's absolute favorite dessert. It's also my own recipe. He has requested it for his birthday for the past 26 years. His Granny always made hers this way, so I had to learn to make mine like he was used to. To me, it’s a lot like a peach pie, but he says no...lol! I normally make this in a deep oval casserole dish. Hub says his Granny would be so proud of my rendition to a family favorite! In my opinion, the crust on this cobbler makes it... it melts in your mouth. Yum!
Blue Ribbon Recipe
An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet peaches and spices. Serve with a big scoop of ice cream for a delicious summer dessert.
Ingredients
- CRUST
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 cup shortening (cold) i always use crisco
- 12 tablespoons butter, sliced and cold
- 1/4 teaspoon salt
- 1/4 - 1/2 cup ice water
- FILLING
- 10 - ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed and drained frozen peaches, i used 3 - 16 oz bags)
- 1 cup sugar
- 1 cup water
- 1/4 cup butter
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- pinch - salt
- 3 - 4 tablespoons all-purpose flour
How To Make * blue ribbon birthday cobbler * double crust
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Step 1Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar. -
Step 2Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
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Step 3Then add the water, a little at a time.
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Step 4Pulse until a ball forms.
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Step 5Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
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Step 6Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
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Step 7Cook for 5 minutes or until thickened. Set aside to cool.
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Step 8Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
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Step 9Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
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Step 10Pour the cooled filling into the crust.
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Step 11Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
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Step 12Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
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Step 13Enjoy! This is also great served with a scoop of ice cream.
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https://youtu.be/O-TKp5jKLA8
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