Peach Cobbler
I had all of my siblings and cousins for dinner the other night, and I decided to make a fruit dessert. Of course with how big my family is, I have to make two. I decided to use the best fruit that is in right now, and where I am, that was the peaches. I also switched it up from my usual crisp and decided to try a cobbler.
The only problem is that my food processor chose that day to break , after 10 faithful years of service. (I feel like it deserves a memorial!) Considering that Cobbler topping, is basically like a pie crust, I was a little freaked out at having to make it by hand. But guess what? It was really easy, and I think it might have resulted in a flakier, crispier crust than usual? Something I may have to look into…
Anyways, this is a super easy, very delicious and beautiful (if rustic) dessert. Use whatever fruit you have around, or mix them together, (like peaches and blueberries or raspberries together would be great!) for your cobbler.
Peach Filling
8 cups Peaches, thinly sliced
3 Tbs sugar
3 Tbs flour
1/8 tsp nutmeg (or ½ tsp cinnamon)
4 Tbs butter cut into small pieces
Pastry
2 cups flour
3 Tbs sugar
½ tsp salt
½ cup Crisco
¼ cup ice water
4 Tbs melted butter
¼ cup sugar pinch of cinnamon
In a large bowl mix together the fruit with the sugar, flour and nutmeg. Gently mix everything together to coat the fruit
Pile the fruit into a buttered 9×13” baking dish.
Randomly place the butter pats over the fruit.
In a bowl, mix together the flour, sugar, salt and Crisco.
Combine the Crisco into the dry ingredients by mixing them together with a pastry cutter.
Add the ice water and mix with the pastry cutter until it is a rough, coarse meal texture.
Squeeze the dough together to form a disc.
Break the dough up into smaller chunks and place them on top of the fruit.
Melt the remaining ¼ cup of butter. Drizzle the melted butter over the pastry chunks, and then sprinkle them with the ¼ cup sugar (and pinch cinnamon).
Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.
Print Recipe
This looks delicious! If mixing a couple different fruits should it equal about 8 cups? Can’t wait to try this.
Yes! About 8 cups of any type of fruit. However I used a slightly smaller baking dish when I made a blueberry cobbler the other day and I used closer to 6 cups of those, but the same amount of pastry- because the crumbly, sugary, pastry topping is the best part!
I just made a cherry cobbler and it was terrible! The top was too cakey and not at all what I wanted. Why did I not just come here like I knew in the back of my head I should have and try your topping; I will be trying this tomorrow with some frozen berries! I can’t wait!
When you say cisco you mean cisco vegetable oil sorry for the silly question but I want to try it and I don’t want to make anything wrong. Thanks.
Not at all Ellie! I mean Crisco, like the solid vegetable shortening in the blue tub.
Thanks for your reply I will let you know how it go when I get this good looking dessert out of my kitchen oven ;)!