Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler

458
ELETA 5

"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!"

Ingredients

2 h 10 m {{adjustedServings}} servings 338 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
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Reviews

458
  1. 540 Ratings

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Okay, after reading about a hundred posts on this recipe, I've taken all the suggestions and put them together to make an excellent Peach Cobbler that was not runny at all. The filling was smoot...

I thought this recipe was EXCELLENT. I did make a few changes after reading several of the reviews. I did double the crust recipe-it was a bit much-I could have done just fine with a batch and...

This is absolutely great. I've always been a double crust cobbler girl, but it's hard to find that. I've never made a cobbler before although I consider myself an excellent cook and baker. I ...