Prep 25 mins
Cook 30 mins
I live and grew up in the midwest and never had a clue that other people didn't use a top and bottom cobbler crust until I was grown. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.Cobbler may be frozen before baking. I have edited this recipe after a review brought my attenntion to a typo I made in posting. Sugar amount has been corrected.
- 2 cups flour
- 1 teaspoon salt
- 3⁄4 cup Butter Flavor Crisco
- 1⁄3 cup ice water
For the filling
- 1⁄2 cup butter or 1⁄2 cup margarine
- 4 lbs fresh peaches, peeled and sliced
- 2 cups sugar
- 4 tablespoons flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon of good vanilla
- Preaheat the oven to 350 degrees.
- In a mixing bowl, combine flour, salt and Crisco.
- Mix until the mix is crumbley, add water and mix well.
- On a floured surface, knead the mixture several times or about 3 minutes.
- Cut mixture in half, form into two balls and cover with plastic wrap and chill.
- Add sugar,flour and spices to peaches.
- Melt the butter in a large saucepan over medium heat, add peaches and mix well.
- Simmer for 7 minutes Remove from heat and cool. Add vanilla.
- Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
- Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
- Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
- Sprinkle top with a mixture of cinnamon and sugar.
- Bake for 30-40 mins until golden brown.
- Let rest for about 10 minutes so crust will set.
Now this is what a cobbler should be. Not that fluffy, doughy, biscuit type most recipes are. Serve with vanilla ice cream on top and you'll swear you saw Heaven!
This is peach pie, more like a deep dish peach pie. Cobblers are traditionally with a biscut type topping which is spooned on the top in dallops and then baked.
This sounds more like a pie. Is this another of those regional terminologies (I moved to the southeast so I have come across many things that aren't what I thought they were by the name given *grin*) where a "cobbler" is a pie? Or am I just not reading the recipe correctly?