Prep 20 mins
Cook 25 mins
Good old fashioned southern comfort food.
Make and share this Grandmother's Fresh Peach Cobbler recipe from Food.com.
- 9 cups fresh peaches, peeled and sliced into 1/3 inch slices
- 4 tablespoons all-purpose flour
- 2 1⁄3 cups sugar
- 1⁄2 teaspoon salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg (slightly less if freshly ground)
- 1 1⁄2 teaspoons almond extract
- 2 tablespoons good peach brandy
- 1⁄2 cup butter, melted
- Combine first 7 ingredients and mix well.
- Allow to sit until enough syrup has formed allowing the mix to be brought to the boil.
- Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender.
- The time may be increased if peaches are extra firm, in order to cook them to the tender state.
- When peaches are tender, remove from heat, and add the almond extract, peach brandy and butter, stirring to mix well.
- Pie Pastry:.
- Roll out half of the pie pastry and cut to fit a baking dish or pan 8 X 10" (slightly larger will work).
- Butter the pan or dish generously and spoon half the hot peach mixture into pan.
- Cover the peaches with the prepared pie crust.
- Place into a preheated oven 475* for about 12 minutes.
- Spoon the remaining peaches over the crust and top again with the remaining crust,.
- which has been rolled out and cut into strips to make a lattice work top.
- Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.
You have NO idea how long I've been looking for this recipe! My husband's grandma made a cobbler such as this, with a crust in the middle. He's been asking me for it for many years. I told him it must just be the way she made it, with no special name. This is more than wonderful. Thank you so very much for sharing this. Hubby's so happy and likewise for me. Now I don't think he's making this up!LOL
This was the very best, it was so delicious. I substituted Grand Marnier for the Peach Brandy and "WOW"!! Everyone loved it. I also used frozen pie crust (thawed) which saved a lot of time and worked very well. Linda