Old Fashioned Peach Cobbler

SUBMITTED BY: ELETA PHOTO BY: Allrecipes

"I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!"

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	2 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted

DIRECTIONS

In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

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REVIEWS

Reviewed on aug. 20, 2007 by TWITCHERY

Okay, after reading about a hundred posts on this recipe, I've taken all the suggestions and... MORE

Reviewed on feb. 12, 2004 by GodMadeMePretty

This is absolutely great. I've always been a double crust cobbler girl, but it's hard to find... MORE

Reviewed on sep. 8, 2007 by Daisy Mae

I thought this recipe was EXCELLENT. I did make a few changes after reading several of the... MORE

Reviewed on jun. 18, 2005 by patty crocker

Great dessert. Instead of doing the lattice on top of the hot peaches, dust the bottom side... MORE

Reviewed on dec. 16, 2003 by danny

This recipe is great for just the crust alone. I would suggest cutting the sugar in half, as... MORE

Reviewed on aug. 21, 2007 by DISCOBUNNY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

DISCOBUNNY
aug. 21, 2007

Wow...scrumptious! This is really more like a giant peach pie than a traditional cobbler -- and that is more than fine with me since I prefer pie crust to spongy cobbler crust. The crust here...oh my goodness...to die for! I made 1-1/2 times the crust recipe, and it was just the right amount to split evenly between bottom and top layers. I took a cue from another reviewer's (FrenchBlue) photo. She placed the strips atop the pie in three alternating diagonal layers. Looks so beautiful that way! I don't think I would've had enough dough to do that with a single recipe. I measured the peaches in the scale at the grocery store and bought 3.75 lbs. Ended up being just the right amount. It took 9 med-large peaches to reach that weight. I used the full 1/4 c. lemon juice but reduced the OJ to 1/4 c. as well. Hubby and I both thought the full amount, while it probably would have been good, might've overpowered the delicious peach flavor we were going for. I just made up the difference in water. Also added 2-1/2 TBS cornstarch. Filling was juicy without being runny. Thank you so much for this fabulous recipe...we loved it! :-)

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34 users found this review helpful

Wow...scrumptious! This is really more like a giant peach pie than a traditional cobbler --... MORE