Summers always mean cobblers around our house. It’s hard to pick a favorite, but I think fresh peach cobbler probably gets the vote most often when I ask which cobbler my family would like for dessert.
Being from Georgia, we just can’t wait for fresh peaches to reach their peak so we can enjoy peach cobblers. Their heady scent completely envelopes you as you walk into the grocery store, the farmer’s market, or even up to the back of the farmer’s pickup truck alongside the road.
The peaches you find on the back of that farmer’s pickup truck are some of the best, ya know. They are usually full, soft, and just bursting with juice as you bite into them. Perfect for any number of peach dishes or just for eating right then and there on the side of the road.
I remember stopping by with my Grandmother as she’d buy baskets and baskets of peaches during the summer. Along with making peach preserves and any number of other peach dishes, she’d always make a fresh peach cobbler for supper. A lattice-topped, double crust sensation filled with rich and buttery peaches.
Southern comfort dessert at its finest.
Here’s how you make it.
Start with the freshest, most ripe peaches you can find. You’ll need about 7 large ones.
Peel and slice and place into a large saucepan.
And a little flour to thicken up the peaches as you cook them.
You’ll simmer them over low to medium heat for about 10 minutes.
Set aside and allow to cool.
At this point, preheat your oven to 450º Fahrenheit. You want a really hot oven for this cobbler.
Now, let’s make the crust.
I have a tip for you to make sure you have the flakiest crust possible – chill all of your dough ingredients and utensils! Yes, the bowl, the pastry cutter, the flour, butter, and even the parchment paper. It makes all the difference in the world!
Add your flour to a large chilled bowl and grab 2 sticks of frozen butter.
I never promised that this was a diet peach cobbler.
Cut 1 and 1/2 sticks or 12 tablespoons of the butter into your flour.
Add a little bit of salt
And quickly, but gently stir in your ice cold water.
Pour your dough out onto your chilled parchment paper
And quickly press your dough together with the sides of the parchment paper until a ball has formed.
Divide your dough into two equal parts, wrap tightly together and place in your freezer for at least 10 minutes.
Remove from the freezer. Roll one half of your dough and place into the bottom and along the sides of your pie plate.
Roll out the second half of your dough and cut into 1/2″ strips to use as the lattice topping of your cobbler.
Pour your peaches and all of that delicious syrup into your pie plate on top of your bottom pie dough.
Now, carefully arrange the lattice topping of your top crust.
Dot with your remaining butter and sprinkle with sugar.
Place into the oven and bake for about 20 minutes until bubbly and the crust has lightly browned.
Allow to sit for about 5 minutes before serving.
Serve warm with a scoop of ice cream.
I am participating in Food Network’s Summer Fest 2011 where we’re sharing great recipes for seasonal produce. You can find other delicious dishes using peaches at Food Network and these sites.
CIA Dropout: Peachy Keen Panna Cotta
What’s Gaby Cooking: Peach and Blueberry Cobbler
In Jennie’s Kitchen: Easy Peach Preserves
I Am Mommy: Peach Bread
Daily Dishin: Fresh Peaches and Cream No-Bake Pie
Cooking with Books: Peaches and Cream Cheesecake
Cooking With My Kid: Peach & Friends Cobbler Pie
White on Rice Couple: Peach Heirloom Tomato Salad
Cooking With Elise: Bruschetta with Grilled Peach Chutney
FN Dish: Summer Fest: Peach Recipes
Taste With The Eyes: Warm White Peach and Blackberry Cobbler
Recipe Girl: Fresh Peach Pie
A Way to Garden: Farm Fresh Peaches Frozen to Perfection
Napa Farmhouse 1885: Fresh Peach Cookies
Sweet Life Bake: Sweet Peach Ancho Chile Salsa
Indian Simmer: Indian Peach Gujiya
Pinch My Salt: Creamy Peach Smoothie
Dixie Chik Cooks: Peach Cobbler
Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches
Cooking Channel: Peaches on the Grill
And Love It Too: Pan Seared Salmon with Fresh Peach Salsa
The Sensitive Epicure: A Summer Peach Tart, Gluten-Free
From My Corner of Saratoga: Double Caramel Peaches
She Wears Many Hats: Peach Wontons