Peach Cobbler
- Ready In:
- 1hr 26mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
Basic crust for Double crust Pie
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup butter flavor shortening, chilled
- 1⁄3 cup ice water
-
The Cobbler
- 3 lbs medium peaches, peeled, pitted and cut into 1/4-inch slices
- 2 tablespoons cornstarch
- 1 cup sugar
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon ground cinnamon, plus more for top crust
- 4 tablespoons butter, chilled, cut into small pieces
directions
-
PIE CRUST:
- Sift the flour and salt into a bowl.
- Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
- Stirring with a fork, gradually add enough of the water until the mixture clumps together.
- Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
-
COBBLER:
- Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
- Using a 3-inch round cookie cutter, cut out 6 circles.
- Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
- Butter 6 (4-ounce) ramekins.
- Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
- Place the ramekins on a baking sheet and place in the oven.
- Bake for 10 minutes or until light golden brown.
- Remove from the oven and cool completely.
- In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
- Fold in the butter.
- Divide the peach mixture between the 6 ramekins.
- Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
- Pinch the dough firmly onto the top edge of the dish.
- Cut a few slits in the top of the dough.
- Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
- Remove the cobbler from the oven and sprinkle with cinnamon.
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RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>