Fresh Peach Cobbler
June 29, 2013
Categories: Desserts, Fruit, Peach, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Baby Shower, Birthday, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Winter, Oven Bake, Vegetarian, Make it from scratch, Pies, Cobblers/Tarts, Spring, Kosher Dairy more
"Really Great with vanilla ice cream."
- Serving Size: 1 (199.9 g)
- Calories 527.5
- Total Fat - 25.5 g
- Saturated Fat - 8.4 g
- Cholesterol - 20.4 mg
- Sodium - 431.9 mg
- Total Carbohydrate - 72 g
- Dietary Fiber - 2.9 g
- Sugars - 38.1 g
- Protein - 4.6 g
- Calcium - 29.2 mg
- Iron - 2.1 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Make pie crust and chill very well.
Peel Peaches and add sugar-let sit for about an hour-the juices will accumulate; pour off most of the juices.
Preheat oven to 400.
Roll out one pie crust so it fits into the bottom, and up the sides, of a square 9x9x3" pyrex pan.
Place into pan and trim the excess.
Put peaches on top of crust.
Sprinkle with salt, then sugar.
Dot with Butter.
Roll out second pie crust so that it completely covers the cobbler.
Trim excess crust and squeeze the edges of the top crust to the edges of the bottom crust, then flute. Cut multiple slits.
Bake in oven until golden brown and bubbly ( anywhere from 30-45 minutes).
Tips & Variations
- 9x9x3 inch deep pyrex baking pan