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.
Add sugar.
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.
Lattice topped Southern peach cobbler
Ingredients
- 7 large peaches, peeled and sliced
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 2 cups all-purpose flour, cold
- 12 tablespoons butter, frozen
- 1/2 cup ice water
Instructions
http://addapinch.com/cooking/2011/07/05/grandmothers-peach-cobbler/
For the double butter crust:- Chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust.
- Then, cut butter into flour with pastry cutter.
- Slowly incorporate ice water just until dough begins to form.
- Pour dough onto parchment paper, divide and quickly work into two flat discs.
- Wrap tightly and place in freezer to chill prior to using.
For the filling:- Place peaches, sugar, and flour in a large saucepan.
- Mix well and simmer over low heat for about 10 minutes until a thick syrup has formed.
- Allow to cool.
- Preheat oven to 425º.
- Remove crust dough from the freezer and roll one half of dough and place in the bottom of 10 inch pie plate.
- Pour peaches on top of the bottom dough and set aside.
- Roll second half of dough and cut into 1/2" thick strips. Arrange on top of peaches in a lattice pattern.
- Sprinkle top of cobbler with 2 tablespoons sugar.
- Place cobbler into oven and bake for approximately 20 minutes or until lightly browned.
- Allow to rest about 5 minutes before serving.
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Enjoy!
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
Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust
Sweet Life Bake: Sweet Peach Ancho Chile Salsa
Indian Simmer: Indian Peach Gujiya
Pinch My Salt: Creamy Peach Smoothie
Dixie Chik Cooks: Peach Cobbler
Food2: 5 Killer Peach Flavored Cocktails
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
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Oh my! Totally yum. Would love to have hung out with your Grandmother. A bunch.
She would have loved you – and fed you peach cobbler.
This looks like the perfect peach cobbler!
Thanks! We sure think so.
Oh, I LOVE peach cobbler! We’re right in the middle of peach season in the Texas Hill Country, so I’ll be peeling a bunch of peaches soon! I can’t wait to try your cobbler…I’m bookmarking it to make soon. Your grandmother sounds a lot like mine!
Thanks Jennifer! Grandmother’s are just the best, aren’t they? Happy peach peeling. It’s so worth it!
yep . . . right about now i am really wishin’ i were your neighbor . . .
Come on down, I’d love to convert you to a Southerner.
Sigh. I love your grandma.
Beautiful recipe!
She would be all ga-ga over your confections, Amanda!
Where would we be without our grandma’s recipes? Your cobbler looks delicious, and I pinned it to try later. Thanks for sharing.
I know I’d be lost for sure! Thanks so much for pinning it, April! What’s you Pinterest name and I’ll be sure to follow you?
There’s really nothing quite like a ripe juicy peach is there? It’s one of those summer time treats that I always look forward to.
I cannot wait to make this…it’s one of my Granny’s dishes that I miss SO much. All of her cobblers were double-crust and I just haven’t been able to find a recipe that turns out close too hers. I’ll let you know my results! Thanks so much for sharing
I can’t wait to hear if the recipe is close to your Grandmother’s!
I would like to book a room at the Casa de Robyn please. You always have the yummiest food! What I wouldn’t give to have fresh peaches here in Guam. Do you think frozen would be adequate?
LOL! Come on! I’ve not tried this recipe with frozen peaches, but would love to hear how it turns out for you. I have another peach cobbler recipe that canned peaches works well with that I’ll post soon for you.
Now, Robyn, you *know* I love this post! Being a fellow Georgia girl and all. Nothing says summer in Georgia like peach cobbler. Yum!
I do love some peach cobbler. Just put up about 27 cups of the wonderful fruit and I believe some of it will end up in the cobbler!
Oh my goodness! That’s my plan for this weekend. I can’t wait! Love fresh peaches.
This is beautiful to look at and is there much better to eat for dessert than peach cobbler? You’ve done a marvelous job!
Thanks so much, Maureen!
If you are diabetic or watching your sugar intake I found that you can substitute the sugar with Splenda.
Yes, such a great tip, Vanessa!
I made this recipe today, I just changed the sugar to brown sugar, EVERYONE loved it! thanks for sharing it!