This Old Fashion Peach Cobbler is a must have during peak peach seasons! The peach filling is sweet and tangy with a hint of cinnamon. The cobbler crust is flakey, tender, and lightly sweetened with some cinnamon sugar on top. Perfect for the summer.
2Tablespooncornstarch(mixed with 1 tablespoon of cold water)
Instructions
For the crust:
In a mixing bowl, whisk together flour, sugar, salt, and baking powder. Blend the cold butter into the flour mixture to form pea size pieces with either a pastry blender, food processor, or with a coarse grater.
Once the butter is blended, sprinkle the cold water into the flour mixture and mix with either a fork or your hand until the dough just comes together.
Transfer the dough onto a clean work surface and compact all dough pieces to form a single dough. If needed, fold the dough onto itself a couple of times to make the dough more cohesive. However, DO NOT over-knead, or the dough will become tough. Flatten the dough to about 1 inch thick, wrap it, and refrigerate it until the cobbler filling is ready.
For the cobbler and the filling:
Boil a pot of water, enough to cover all the peaches. While the water is boiling, make an "x" incision on the pointy end of each peach. The incisions don't have to be deep, just enough cut through the skin.Place the peaches in a bowl or pot and pour the boiling water over the peaches. Let them sit for a minute or two and peel the skin off the peaches.
Cut all the peeled peaches into ½ inch wedges* and add them to a medium pot. Then, add the butter, sugar, cinnamon, and vanilla to the peaches and place the pot over medium high heat. Stir and cook the peach filling until the peaches are broken down but still holds some texture, about 5-7 minutes.
Mix together the cornstarch and cold water and drizzle it into the cobbler while stirring. Let the filling come up a simmer and cook for a couple more minutes while stirring constantly.Once the peach filling has thickened, pour the filling into a deep pie dish, casserole dish, or 9x9 square pan. Set aside.
Preheat the oven to 425°F.
Remove the chilled dough from the fridge and dust your work surface with some flour. Lightly dust the top of the dough with flour and roll the dough evenly into ⅛ inch thick, dust the dough occasionally, if needed. *Make sure to try and roll the dough as close to the shape of your pie dish as possible save yourself form extra work.*
Transfer the dough onto the peach filling and tuck the dough into the pie dish. If there's a lot of dough overhang, trim it off and you can use it to patch up any holes.*Work the dough as fast as possible to keep the butter as cold as possible so that the crust can be flakey and crispy.*
Brush the top of the cobbler crust with a layer of egg wash and make a few incisions in the crust.Mix together the sugar and cinnamon and generously sprinkle the mixture over the egg washed cobbler.
Bake the cobbler for about 20-25 minutes, or until the crust is golden brown and crispy.Remove from the oven and enjoy with by itself or with some ice cream!
Notes
*The dough for the crust can be made up to a week ahead of time, wrapped, and refrigerated.**This recipe is based on fresh, ripe yellow peaches, so depending on how sweet and ripe your peaches are, you may need to adjust the amount the sugar.