Have You Tried Peach Cobbler Before?
One of my favorite pies to make during the Summer is Peach! Peach Cobbler was my grandmother’s specialty, hence my blog name, “Peaches 2 Peaches.” It’s to pay homage to her, the best baker I ever knew. She made a deep dish peach cobbler recipe at every family function.
Why is this version called Peach Cobbler?
There are two ways to make peach cobbler. The first is with the biscuit topping. You basically make biscuit dough and scoop spoonfuls of it on top of the peaches. The second is with pie crust on top. This way is just like a large peach pie. You can make a lattice design or lay small pieces of dough on top of the peaches without a pattern. In the south, people call both of these versions “peach cobbler.”
My grandmother always made hers with pie crust on the top and bottom, and in a deep dish rectangle pan so we had enough for everybody. It was the best around. Everyone loved it. It was the most requested dessert at holidays and family functions.
How do you make a Deep Dish Peach Cobbler?
To make this east peach cobbler recipe, you can use freshly sliced peaches or frozen peaches. NEVER use can peaches. It will not taste the same. My grandmother always made her crust from scratch. You would always see her peeling and slicing her peaches. As a child, I would always be in the kitchen while she was baking it, helping to add the sugar, cinnamon, butter and other ingredients.
When it would come out of the oven, I would always try to sneak a taste where no one would be able to tell a little was missing. This was so hard to do, not to mention the pie was still piping hot. You think I would wait until it was cooled?… No way!
So, this is her easy deep dish peach cobbler recipe. It’s great and it will forever remind me of my grandmother. I love you Mama.
Here are some more peach recipes:
Peach Bourbon Glaze Peach Bundt
Deep Dish Peach Cobbler
Ingredients
- 8 fresh peaches, peeled and sliced, or 4 cups frozen peaches
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 tbsp flour
Pie Crust
- 5 cups flour
- 2 tsp salt
- 3 sticks butter, cubed and frozen
- 1 cup vegetable shortening
- 1-1 1/2 cups ice water
Pie Crusts
Instructions
- Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Place in plastic wrap and refrigerate overnight. The next day, divide dough in half. Roll one half out and place in the bottom of a 9x13 baking dish. Roll out the other half and cut some into strips and cut some out flowers and leaves. Refrigerate until use.
Pie
- Mix all ingredients. Pour into dough lined baking dish. Make a lattice design and add leaf and flower cut outs. Brush with an egg wash of egg and water. Bake in a 350 degree oven for about 1 hour or until browned. Cool on a wire rack.
