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Peachy Peach Cobbler

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Serves 6-8 | Prep Time | Cook Time 40-45 minutes

Why I Love This Recipe

My baby sister shared this recipe with me after making it for dessert. It is a wonderful and versatile. Swap out some of the peaches with another fruit to give it a different flavor. It's not difficult to make and is sure to please all, especially when served warm with a scoop or two of vanilla ice cream.

Ingredients You'll Need

1 1/2 cups sifted all purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/2 cup well chilled vegetable shortening, cut into small bits
3 tablespoons well chilled unsalted butter, cut into small bits
3 tablespoons ice water (or more if usually takes my sister 5 tablespoons)

8 - 9 cups fresh peaches (or 2 lbs of peaches, or a combo of peaches with cherries, raspberries or blueberries)
3/4 cup plus 1 tsp sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into pieces



Sift flour, salt and baking powder together into a large bowl

Add the shortening and butter and toss to coat the pieces of fat with flour. With a pastry blender, cut the fats into the flour until the mixture resembles coarse meal.

Sprinkle water over crumbs and toss with a fork. Do not mash! Gradually the crumbs will form into clumps. With floured hands, form dough into a mass by pressing the mixture against the side of the bowl. All of the crumbs should adhere to the dough and clean the bowl. If not, add a few more drops of water.

Form the dough into a flat rectangle if you are using an oblong dish or shape into a flat disk. Cover with plastic wrap and chill in the fridge for at least 1 hour.


Preheat oven to 425' F. Butter your dish. (it doesn't say what size....I think something around 11x7?

Cut the peaches into 1 inch slices. In a large bowl, combine the peaches (and raspberries if desired), 3/4 cup sugar, cornstarch and cinnamon.

Toss to coat. Empty mixture into prepared dish and spread evenly. Sprinkle fruit with lemon juice and dot with butter.

On a floured surface, roll out the pastry about an inch or 2 larger than your dish

Place it loosely over your fruit. Press edges against the side of the dish with a fork or fingers. Prick the top in several places with a knife or fork to make steam vents. Sprinkle the top with the remaining 1 tsp sugar. Nicki likes to brush the top with an egg wash first.....I recommend doing the same. She knows what she's talking about.

Bake the cobbler for 40 - 45 minutes, until the juices begin to bubble and the top is golden brown. You might want to place the dish in a foil lined cookie sheet or drip pan to prevent a sticky mess in your oven.

Serve warm with ice cream.

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