Mom's Peach Cobbler Recipe

"There's something about peach cobbler that just makes a body happy. My mom's peach cobbler, like all her pie recipes, is good, really good. This was Ma's favorite, my paternal grandmother who lived two doors down and had peach and apricot trees. Ma was born in 1892, so by the time I was young, she wasn't baking anymore. It always made her so happy when we made this for her. Use only fresh, ripe peaches for this recipe, and use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes. Prep time includes making pie crust."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 rolled (21 ounces) pie crusts (rolled for cobbller, 3 pie crusts recipes)
4 pounds peaches (fresh, ripe)
1 teaspoon lemon juice
3/4 cup granulated sugar

1/2 cup water
1/4 cup butter
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Nutritional

Serving Size: 1 (180 g)
Calories 185.2
Total Fat - 4.3 g
Saturated Fat - 2.5 g
Cholesterol - 10.2 mg
Sodium - 40.4 mg
Total Carbohydrate - 35.6 g
Dietary Fiber - 2.1 g
Sugars - 30.9 g
Protein - 1.5 g
Calcium - 9.8 mg
Iron - 0.4 mg
Vitamin C - 69.9 mg
Thiamin - 0 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

Peel peaches and slice, dropping into saucepan with lemon juice sprinkled over them. Add sugar and water and bring to a boil, but don't stir. Remove from heat and taste, if needed add more sugar or lemon juice.

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.