Bubbling, Buttery, Sweet, Juicy Peach Cobbler, What A Blessing!!
I have had soooooo many requests for me to list an old fashioned style canned peach cobbler. And I’ve been saying I would since the beginning of this blog *hangs head down in shame*
I am just now getting around to listing a homemade peach cobbler recipe and I feel so ashamed.
BUT ALL GOOD THINGS ARE WORTH WAITING FOR AND HONEY BOO…….THIS PEACH COBBLER COULD ATONE THE MASSES! IT IS BOMB!
No one will ever believe that you made this here thing of beauty from scratch. Canned peaches work superbly in this recipe, but you could also use fresh peaches when in season. So go ahead and make this homemade peach cobbler for your man, place it on the table and say” here you go boo, just a lil something I whipped up! You know how I do it!”
DISCLAIMER* If your man is a southern boy, this cobbler may result in a marriage proposal. So please be careful with who you present this pie too. (this comes from a true story)
Ok, so I know what some folks are gonna say “if it has a pie crust style crust then it’s a PEACH PIE & NOT A PEACH COBBLER!!” and my favorite line I hear “If you gotta use canned peaches you might as well not even make a peach cobbler!”
Growing up in the south I can’t even tell you how many times I’ve heard these debates! What do I think? I say just hush and eat! Who cares if it tastes good right!
This old fashioned peach cobbler recipe is so easy and downright HEAVENLY!!!! The crust….omg….the crust! PROMISE ME YOU WILL MAKE THIS PIE CRUST! EVEN IF YOU SUCK AT MAKING PIE CRUST YOU MUST MAKE THIS ONE.
It is SUPER buttery tasting, golden, flaky & crisp on the top with a lil sprinkling of brown sugar, cinnamon- sugar.
The canned peaches are syrupy and delicious. Yes, those hated-on canned peaches really up their game in this recipe. They are sweet and creamy and…PERFECTION!!!
Seriously, this is one of the best peach cobblers I have ever tasted. It is a combination of my uncles peach pie recipe, my grandmothers peach cobbler recipe and a lil bit of tweaking from yours truly.
It has that signature old fashioned taste that I know will make you feel like you are sitting out on the porch at your grandmother’s house in the country, swatting flies from your face.
I hope that this peach cobbler will find it’s way into your recipe collection and that you will enjoy it as much as I do.
Watch me make this peach cobbler from start to finish.
The Recipe
Old Fashioned Homemade Peach Cobbler
By Divas Can Cook
Recipe type: Pie
Cook time
Total time
Serves
1 pie
Ingredients
- Buttery Deluxe Pie Crust: (make two pie crust)
- 2½ cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon salt
- 8 oz (1 stick) COLD butter (chopped into pieces)
- ½ cup COLD butter-flavored shortening
- ½ cup cold water (if the dough is still too dry, add in more cold water a tablespoon at a time)
- Peach Filling
- 2 (26 oz cans) sliced peaches
- ¾ cup sugar
- 6 tablespoons butter
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- pinch of nutmeg
- Cinnamon-Sugary Topping
- 1 Tablespoon sugar
- 1 Tablespoon brown sugar
- 1-2 teaspoons cinnamon
Instructions
- Preheat oven to 375 F.
- Lightly grease a deep dish, 9-inch pie plate. Set aside.
- To make the pie crust, in a bowl whisk together flour, sugar & salt.
- Cut in the butter & shortening until mixture resembles very large crumbs.
- Add in the ice cold water and stir just until combined.
- Place dough on lightly floured surface and knead gently.
- Gather dough into a ball and flatten.
- Cover with plastic wrap and refrigerate for 15-30 minutes or until very cold.
- To make the filling, pour 1 can of undrained peaches into a saucepan.
- Drain the other can and pour the peaches in.
- Add in sugar, butter, lemon juice, cinnamon, and nutmeg.
- Stir over medium heat just until sugar dissolves and the liquid is syrupy. Set aside.
- Divide the chilled pie crust into 2 equal balls. One for the bottom crust and one for the top crust.
- Roll out a ball on a floured surface until it is about ⅛ inch thick.
- Press dough inside of a deep dish pie pan.
- Make the cinnamon-sugar mixture and then sprinkle some of it onto the bottom crust.
- Spoon on the peaches using a slotted spoon.
- Pour on a little of the syrup juice to your liking. (1/2 cup works for me)
- To make the lattice top crust, roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other.
- Cut out about 8-10 1-inch strips.
- Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.
- Drop a few thin slices of butter on the pie (optional) and sprinkle with more of the cinnamon sugar mixture.
- Bake for 35-45 minutes or until golden.
- Let pie rest for about 15 minutes before serving.
Hi Monique, I made this recipe once before and my family loved it. Thumbs up to you Girl!!
But I wanted to ask, if this crust can be made then frozen until ready to use? Should I flour it first before freezing be it? Or wait until time to use, let thaw, then flour it?