Prep 30 mins
Cook 1 hr 10 mins
Peach Cobbler with lattice crust is delicious served with vanilla ice cream. Adapted from Bon Appetit (July 1984). Prep time does not include peach sitting time (4 hours) or time dough is in refrigerator (1 hour).
- 3 lbs peaches, peeled and cut into 1/4 inch slices
- 1 1⁄4 cups sugar
- 2 cups flour
- 1 teaspoon salt
- 3⁄4 cup Crisco or 3⁄4 cup other shortening
- 3 -4 tablespoons ice cold water
- 1⁄2 cup butter, cut into small pieces
- 3 teaspoons sugar
- Combine peaches and 1 1/4 cups sugar in bowl.
- Let stand for at least 4 hours.
- To make pastry: combine flour and salt in bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add in enough ice-cold water until dough holds together.
- Gather into ball and divide in half.
- Refrigerate dough until needed or at least 1 hour.
- Preheat oven to 350-degrees F.
- Grease a baking dish (9x13-inch).
- Pour undrained peaches into baking dish and dot with 1 stick butter (that was cut into pieces).
- Roll 1 piece of dough out on floured board to a 1/8-inch thick rectangle.
- Cut into 11 x 1-inch strips.
- Arrange strips across peaches in one direction only, spacing them 1-inch apart.
- Sprinkle with 1 1/2 teaspoons sugar.
- Bake for 35 minutes or until pastry is beginning to brown.
- While cobbler is baking, roll and cut remaining dough in strips (same as above).
- After cobbler is out of oven, arrange strips on top of peaches to form lattice.
- Sprinkle with remaining sugar.
- Bake for 35 minutes or until golden brown.
Ellie, this was SO good! I followed your instructions exactly, using 9 ripe farmer's market peaches (that weighed out to 3 lbs.). I got a bit nervous after baking the first layer of dough strips because I thought it was too watery, but after putting down the second layer of strips and baking, it thickened up nicely and we had a really nice cobbler! Served with vanilla ice cream and then took a long walk with the dogs. thanks Ellie!
This was soooo good! I made this for my husband's mother and I yesterday, and we ate half the pan before we finally said, "Okay, I think we've had enough." I personally loved the crust; it turned out for me half way like pie crust, and half way like a biscuit topping. This cobbler is something that I would expect at a bakery or resteraut. It was just that good. Thank you for this wonderful recipe, ellie.
Ellie this was just what I was looking for. I love cobbler, but not cobbler with a biscuit type crust(traditional Southern). Will definitely serve this again.