City Market Peach Cobbler Recipe

"I think this recipe works better than mom's if your peaches aren't quite ripe, or if you're using frozen peaches. Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes. Adapted from TxBlueBonnet on fooddotcom."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 pie crust recipes, rolled for cobbler
3 to 4 pounds fresh peaches, sliced
1/4 cup lemon juice
3/4 cup orange juice

2 cups granulated sugar
1/2 cup butter
1 teaspoon ground cinnamon
1 tablespoon cornstarch

Nutritional

Serving Size: 1 (209.2 g)
Calories 437.2
Total Fat - 19.6 g
Saturated Fat - 7.3 g
Cholesterol - 32.9 mg
Sodium - 244.5 mg
Total Carbohydrate - 65.7 g
Dietary Fiber - 1.2 g
Sugars - 47.8 g
Protein - 2 g
Calcium - 28 mg
Iron - 0.8 mg
Vitamin C - 45.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

First, prepare pie dough, three times, flattening each disk, wrapping in saran wrap and refrigerating for at least 5 minutes. It's best to prepare three separate batches than one big batch.

Step 2

Preheat oven to 350 degrees and grease a 9 x 13 pyrex dish with butter-flavored shortening.

Step 3

Combine peaches, lemon juice, orange juice and butter in saucepan over medium heat. In separate bowl, whisk together sugar, spices and cornstarch. Once butter has melted, add dry ingredients to peaches and remove from heat.

Step 4

Meanwhile remove first pie dough from fridge, place on floured surface and roll into a rectangle 13" long. Slice into 1 1/4 inch strips. Criss-cross strips on bottom and around sides of pyrex pan. When first dough used up, roll out second in same manner, using it to finish bottom and sides, but saving some for top.