Peach cobbler is probably my favorite summer dessert, and sometimes I wish I was from Georgia so I could get their famous peaches. But alas, I am a Southern CA girl and our peaches will just have to do.
This was my Nana’s recipe and no matter what I do it never turns out the same, as when she would make it. But none-the-less it is still scrumptious!
I made this recipe with defrosted frozen peaches, but fresh peaches are always preferred!
Makes one 9 in cobbler
Preheat oven to 350F
3 cups flour
1/2 teaspoon salt
1 cup Crisco
Mix until crumbly, slowly add ice cold water until workable. I’m not sure how much water I used, but I am guessing about 1/2 a cup. Chill for about 20 min, split in half and roll out on slightly floured surface. One half is for the bottom and the other is for the top. Poke some holes in the bottom layer of the dough.
3 bags of frozen peaches
3/4 cup sugar
3/4 cup brown sugar
1/2 cup water
Add all ingredient to a large sauce pan and heat up. Once liquid is hot, but not quite boiling take about 3 tablespoons of the liquid and transfer to a small bowl. To the hot liquid add about 2-3 teaspoons of cornstarch. Add this back into the peaches and continue to heat until it has slightly thickened.
Place mixture in the uncooked pie shell and cover with the other half of the dough.
Place several slits in the pies top, sprinkle with cinnamon, sugar and several slats of butter.
Cook until crust is a nice golden brown, about 40-50 min.
*After you trim the excess dough away, don’t throw it away! Roll it out and generously sprinkle it with cinnamon and sugar and bake it at 350F until golden brown, and then you have a great little snack. This is probably my favorite part of making pies and cobblers.