Tina's Peach Cobbler Recipe - Allrecipes.com
Tina's Peach Cobbler Recipe
  • READY IN ABOUT hrs

Tina's Peach Cobbler

Recipe by  

"This peach cobbler is absolutely the best I have ever tasted anywhere. It's well worth the time to make it. I have never met a person who didn't love this cobbler. You can put an egg wash on the crust if you wish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    50 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9x13 inch baking dish.
  3. In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9x13 inch rectangle. Lay crust over peach mixture.
  4. Bake in preheated oven 50 to 60 minutes, until crust is golden.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

I found Tina's peach cobbler to be exceptional. It is appetizing in appearance, very tasty, and quick to prepare. Until this recipe I was never able to make homemade crust for a cobbler. You can use peaches in the can, and I like it served with vanilla ice cream on top.I have gotten several requests to make it for others............Gwen

 
Most Helpful Critical Review
Aug 16, 2011

The recipe said to roll out the crust to 9 x 13 and put on top of the peaches but the picture shows the crust appears to be rolled up into "rolls" and placed on the peaches. Does this picture go with this recipe?

 

28 Ratings

Oct 09, 2003

I only used the crust part of the recipe and it was great!!!!! The crust came out perfect, I would recommend it to anyone!

 
Oct 08, 2003

very, very tasty... keep chilled and warm each serving in the microwave and top with a bit of vanilla custard. so gooooooood.

 
Sep 16, 2011

I re-calculated this recipe for 4 servings. For the pastry, I only used shortening. I chilled my pastry for about an hour. I removed from the refrigerator and rolled into a rectangle, sprinkled with sugar and cinnamon. INSTEAD OF PLACING THE PASTRY FLAT ON THE PEACH FILLING, I rolled the pastry into a log. I took dental floss and placed it under the log, lifted both ends of the floss, crossed over and made my slices. I greased an 8" x 8" glass baking dish and poured about half of the peach filling in the bottom of the dish. I placed each pastry roll on top of the peach mixture, spooned the remainder of the peach mixture on top of the pastry rolls and baked until golden. Delicious with vanilla ice cream!

 
Sep 16, 2008

Fresh peach filling was very good. Topping was more like pie to me, that's the first time I've done cobbler topping that wasn't crumbly. I added cinnamon to the topping as well, and also used all shortening instead of shortening/lard mix.

 
Jul 24, 2005

Pretty good cobbler. Could have used some more topping. I added cinnamon as well. Tastes delicious.

 
Oct 06, 2008

I made this recipe a couple of weeks ago it is great quick and easy. The previous time I made it I was short on time and just use the prerolled instant dough from the store. The filling is so fovorful it still came out great. Acinnamon sugar mixture sprinkled on top makes it pop.

 

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Nutrition

  • Calories
  • 590 kcal
  • 30%
  • Carbohydrates
  • 81.9 g
  • 26%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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