Down Home Fresh Peach Cobbler

Old-Fashioned Peach Cobbler
Peach Cobbler. Photo: Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 6 to 8 Servings
Ratings

Use thawed frozen peaches in a pinch, and feel free to use more or less sugar in the peaches, depending on tartness or to suit your own taste.

I like to brush the topping with an egg wash (an egg white whisked with about 1 tablespoon of water) before baking, then sprinkle with a little cinnamon sugar.

What You'll Need

  • 4 cups sliced peaches
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • Top Crust:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup shortening
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 egg white whisked with 1 tablespoon of water, optional
  • Cinnamon sugar, optional

How to Make It

  1. Butter an 11-by-7 baking pan or 9-inch square baking dish. Heat oven to 450°.
  2. Toss peach slices with the 3 tablespoons sugar, cinnamon, and lemon juice; set aside.
  3. In a medium bowl, combine the flour, baking powder, salt, and 1 1/2 tablespoons sugar. Cut in the shortening and butter until well combined. The mixture will look like coarse meal.
  4. Add milk and mix just until the dough holds together.
  5. Put the peaches in the prepared baking dish. Roll the dough out just a little bigger than the baking dish. Fold over and place on top of peaches; unfold. Crimp edges around the baking dish, prick several times with a fork.
  1. If desired, brush with the egg white and water mixture then sprinkle lightly with cinnamon sugar.
  2. Put a baking sheet on the bottom rack of the oven to catch any drips.
  3. Bake the cobbler for 10 minutes at 450°. Reduce heat to 350° and bake for about 25 to 30 minutes longer, until nicely browned and bubbly.

Related Recipes

Country Peach Cobbler

Peach Dumplings