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Old-Fashioned Southern Peach Cobbler Recipe

Old-Fashioned Southern Peach Cobbler Recipe
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★★★★★

5.1 from 21 reviews

This Old-Fashioned Southern Peach Cobbler recipe is a classic dessert that combines sweet peaches with a buttery crust for a comforting treat that’s perfect for any occasion.

Ingredients

Scale

Peach Filling:

  • 3 cans peaches in lite syrup, 29 ounces each (if using fresh peaches- see notes below)
  • 1/2 cup salted butter (1 stick)
  • 1 cup granulated sugar, plus more if needed
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon pure vanilla extract
  • 3 teaspoons all-purpose flour

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup very cold unsalted butter, cut in cubes (2 sticks)
  • 1/2–2/3 cup very cold water
  • 1 egg, beaten with 1 teaspoon of water
  • Ground cinnamon for garnish

Instructions

  1. For the Peach Cobbler Filling: Drain two cans of peaches and add just peaches to a large pot. Add the remaining can of peaches with lite syrup along with butter to a large pot over medium heat and allow everything to melt together.
  2. Once butter completely melts, stir in sugar, cinnamon, nutmeg, and vanilla and allow peaches to come to a boil.
  3. Once boiling, remove 3 tablespoons of peach syrup from the large pot and place in a small bowl. Whisk flour into the small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.
  4. Cook an additional 30-40 minutes or until syrup thickens and coats the back of a spoon. Taste and adjust sugar or spices if needed, then remove from heat and allow to cool and thicken while making pie crust.
  5. For the Pie Crust: In a medium-sized bowl, combine flour, sugar, and salt. Add butter cubes and cut into the flour mixture using a pastry cutter until various sized crumbs appear.
  6. Slowly add cold water into the flour until a dough forms. Start with 1/2 cup and add more if needed. Knead the dough quickly to bring it together.
  7. Divide the dough, cover tightly with plastic wrap, and refrigerate for 35-45 minutes. Roll out dough, line the pan, add peaches, top with second crust, and bake.

Notes

  • If using fresh peaches, peel, pit, and slice about 8-10 peaches to substitute for canned.
  • Feel free to adjust sugar and spices in the filling to suit your taste preferences.
  • Ensure the butter for the pie crust is very cold to achieve a flaky texture.

Nutrition

Keywords: Peach Cobbler, Southern Dessert, Homemade Cobbler

Find it online: https://topreci.com/old-fashioned-southern-peach-cobbler-recipe/