- Cooking Time: 40-45 minutes
- Servings: 6-8
- Preparation Time:
- 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 necessary...it 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.
NotesMy 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
KITCHEN CAUCUS Liberal Helpings
Gonzalez Family~Established 8.8.14
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013See More
GLUTEN-FREE FLOUR BLEND
Peanut Butter Cups
White Chocolate and Cranberry CookiesSee More