THE BEST PEACH COBBLER / DOUBLE CRUST
An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 16
Steps:
- 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
- 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
- 3. Then add the water, a little at a time.
- 4. Pulse until a ball forms.
- 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
- 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
- 7. Cook for 5 minutes or until thickened. Set aside to cool.
- 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
- 10. Pour the cooled filling into the crust.
- 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
- 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
- 13. Enjoy! This is also great served with a scoop of ice cream.
DOUBLE CRUST PEACH COBBLER
I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!
Provided by Country Cook in Okl
Categories Pie
Time 55m
Yield 1 11x9, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preaheat the oven to 350 degrees.
- In a mixing bowl, combine flour, salt and Crisco.
- Mix until the mix is crumbley, add water and mix well.
- On a floured surface, knead the mixture several times or about 3 minutes.
- Cut mixture in half, form into two balls and cover with plastic wrap and chill.
- Add sugar,flour and spices to peaches.
- Melt the butter in a large saucepan over medium heat, add peaches and mix well.
- Simmer for 7 minutes Remove from heat and cool. Add vanilla.
- Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
- Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
- Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
- Sprinkle top with a mixture of cinnamon and sugar.
- Bake for 30-40 mins until golden brown.
- Let rest for about 10 minutes so crust will set.
Nutrition Facts : Calories 456.4, Fat 21.1, SaturatedFat 8.8, Cholesterol 20.3, Sodium 262.4, Carbohydrate 65.9, Fiber 3, Sugar 46.1, Protein 3.9
DOUBLE CRUST PEACH COBBLER
I was at the market today, and the smell coming from the fresh peaches was driving me crazy! So I had to run home and make my Mom's peach cobbler. I was surprised to find that this variation has not been posted here. Serve with homemade vanilla ice cream. (If peaches aren't in season where you are, use 2 20 oz packages of frozen sliced peaches, thawed).
Provided by breezermom
Categories Dessert
Time 1h8m
Yield 1 Cobbler, 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE FILLING:.
- In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
- Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
- Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
- FOR THE DOUBLE-CRUST PASTRY.
- Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.
Nutrition Facts : Calories 649.2, Fat 25.9, SaturatedFat 9.3, Cholesterol 20.3, Sodium 359.6, Carbohydrate 103.2, Fiber 5.2, Sugar 73.9, Protein 6.2
CLASSIC BISQUICK™ PEACH COBBLER
Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- Bake 50 to 60 minutes or until golden.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 45 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg
OLD FASHIONED PEACH COBBLER
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!
Provided by ELETA
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g
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- Using the blade attachment for your food processor, place flour, sugar and salt in the processor bowl. Process until combined, about 5 seconds. Add the cold butter pieces and process until mixture looks like coarse meal. Add the cold water 2 Tablespoons at a time until dough just comes together. Turn the dough out onto a lightly floured clean surface and knead until it comes together. Divide dough into 2 pieces, form each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes. Roll each disk out into a rectangle to fit the 9 x 13 inch pan about 1/4 inch thick. This doesn't have to be perfect. Your just going to lay it on top of the filling, no crimping needed. Place rectangles on 2 parchment lined baking sheets and refrigerate to chill. Each rectangle will have it's own parchment lined baking sheet.
- Melt the butter in a large saute pan. Add both sugars,water,lemon zest, vanilla and cinnamon. Cook until sugar is dissolved. Drain the peaches of the juice in the bowl, you can leave a little juice in if you want more sauce in the cobbler. Add peaches and flour to the saute pan, cook until thickened and it starts to boil. Remove from heat.
- Generously butter a 9x13 inch baking pan. Place half the peach filling in the pan, place one dough rectangle over the filling. Place on a cookie sheet, bake until crust is light golden brown about 30 - 40 minutes. Remove from oven, top with the remaining peach filling, place second dough rectangle over top the filling. Brush the top with cream and sprinkle with sugar. Return to the oven and bake until top crust is light brown and juices are bubbly about 40 minutes. Cool 30 minutes before cutting. Serve with cream or ice cream.
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