The Best Peach Cobbler / Double Crust
By
Cassie *
@1lovetocook1x
6
This is my husbands absolute favorite dessert. It's also my own recipe. It is what he has requested 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. Hubby always tells me his Granny would be so proud of my rendition to a family favorite!
In my opinion the crust on this cobbler goes great with it..it melts in your mouth..Yum!
My photos
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. Hubby always tells me his Granny would be so proud of my rendition to a family favorite!
In my opinion the crust on this cobbler goes great with it..it melts in your mouth..Yum!
My photos
Ingredients
-
CRUST
-
2 - 1/2 cflour
-
3 Tbspsugar
-
1/4 cshortening ( cold ) i always use crisco
-
12 Tbspbutter, sliced and cold
-
1/4 tspsalt
-
1/4 - 1/2 cice water
-
FILLING
-
·10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches) i used 3-16 ounce bags
-
1 csugar
-
1 cwater
-
1/4 cbutter
-
1/4 tspeach - nutmeg, cinnamon
-
pinchsalt
-
3 - 4 Tbspflour
How to Make The Best Peach Cobbler / Double Crust
- Make the crust and chill 30 minutes.
Sift the flour, salt, and sugar . Add to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times, then add the water, pulse till all forms a ball. Cut dough in half, wrap each half in plastic wrap and chill. - Filling:
Melt butter in a med - large sauce pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches,cinnamon and flour and cook for 5 minutes. ( or until thickened )Cool. - Preheat oven to 375 degree F.
Spray a 9 x 13 baking dish with non stick cooking spray. - Assemble:
Once dough is chilled, remove 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 dish about an inch. - Pour the cooled filling into the crust. Roll out the top crust; place over the filling ( I roll the dough onto my rolling pin, then roll onto filling) does not have to be perfect.
I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle with sugar. - Bake 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.
- Enjoy! This is also great served with a scoop of ice cream.
