Old Fashioned Peach Cobbler

For the crust:
2 2/3 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Salt
12 tablespoons chilled, unsalted butter, cut into pieces
4 tablespoons vegetable shortening, cut into pieces
6 to 8 tablespoons Ice water

For the filling:


8 Cups fresh peaches,Sliced
2 Cups Sugar
1/4 Cup Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Ground nutmeg
1/3 C up Butter

Mix flour, sugar and salt in large mixing bowl. Add butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.

Preheat oven to 475 F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.

Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.

© 2001 Rick McDaniel

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2 Comments so far »

  1. Gale said

    October 9 2009 @ 2:17 am

    I haven’t tried this recipe but I know it’s good because this is the way my grandmother must have made her cobbler. I wondered how she got those strips of crust within the cobbler without them getting all soggy. I thought she somehow baked it all at once but she must have done it this way.
    This recipe is better than the one where you just pour the batter over the peaches because you get a crunchy crust within the cobbler itself and it is so good that way. Thank you for this recipe as I’ve been looking for it for a long time and I can’t wait to make it!!

  2. Sherry Byrd said

    October 17 2011 @ 5:56 pm

    I made this for an event at work. I didn’t do the lattice weave top, I made a whole top because people love the crust. This was my first try at making peach cobbler. All I can say is that I’m glad I tried this recipe first because there is no need to try another. I got sooooo many compliments on how good it was. I always wondered how people made cobbler taste so buttery..now I know.

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