SOUTHERN PEACH COBBLER RECIPE

This is the classic done right and done the old fashioned way.  Southern peach cobbler can’t get any better than this.

SOUTHERN PEACH COBBLER RECIPE

INGREDIENTS

For the Filling:

• 3 (29 ounce) lite syrup peach cans (or about 3¾ cups fresh peach slices- add extra butter- see notes above)
• ½ cup (1 stick) salted butter
• 1 cup granulated sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon pure vanilla extract
• 3 teaspoons all purpose flour

For the Pie Crust:

• 2½ cups all purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) very cold unsalted butter, cut in cubes
• ½-⅔ cup very cold water
• 1 egg, beaten with 1 teaspoon of water.
• Ground cinnamon for garnish

INSTRUCTIONS

For the Filling:

1. Drain two of the 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 large pot and place in a small bowl. Whisk flour into 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 then remove from heat and allow to cool down and further thicken while you make pie crust.

For the Pie Crust:

1. In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
2. Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
3. Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
4. Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.

To assemble:

1. Preheat oven to 375 degrees.
2. Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of a 9x13 inch baking pan.
3. Using a slotted spoon, remove just the peaches from the pot and spoon on top of dough. Next pour the remaining syrup to the peaches (if you like less syrup you can use less. Totally up to you but I wouldn’t use less than ⅔s since it will continue to thicken when baked).
4. Roll out the final dough ball and decorate the top of the peach cobbler how you see fit with the dough.
5. Brush the top of the dough with egg wash then sprinkle slightly with ground cinnamon.
6. Bake for 40-45 minutes or until crust is beautifully golden brown. Cool down and serve.

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