← All recipes

Peach Cobbler 47

Make Peach Cobbler 47 at home with All Purpose Flour, Salt, Ice Water, Granulated Sugar, and Butter Divided. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 pinch
• 1/2 cup
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place flour, shortening and salt in a medium bowl.

3. 3

   Cut mixture with a pastry cutter or two knives until it resembles small pebbles.

4. 4

   Sprinkle ice water over dough, while gently tossing the mixture just until it sticks together.

5. 5

   The dough should not be sticky.

6. 6

   If it is, you've added too much water. (If water is measured carefully, you should have just enough).

7. 7

   Transfer dough to a bowl, cover with plastic wrap and let sit at room temperature about 30 minutes.

8. 8

   While dough rests, prepare filling: Drain peaches, pouring the syrup into a large saucepan. Bring just to a boil over medium heat.

9. 9

   Meanwhile, stir together sugar, flour, salt and nutmeg.

10. 10

    Slowly add sugar mixture to boiling peach syrup; cook until thickened.

11. 11

    Remove from heat; add 1/4 cup butter and vanilla. Taste; add sugar if desired. Let cool.

12. 12

    Stir peaches into cooled syrup mixture. Pour into crust; fold the overhanging crust over the filling, leaving a space in the center.

13. 13

    Cut off any excess dough.

14. 14

    Tear the reserved dough scraps into pieces; place on top of the filling, being careful not to completely cover the cobbler.

15. 15

    Dot with the remaining 1/4 cup butter; sprinkle with cinnamon-sugar.

16. 16

    Bake for 40 to 50 minutes or until golden brown.